British Butterfly Cakes Recipes
BUTTERFLY CAKES
Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium
BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)
Pretty little cupcakes filled with jam and cream and a butterfly on top. Traditional British treat at children's parties.
Provided by Christina's Cucina (adapted from Good Housekeeping)
Categories Cakes & Pies
Time 45m
Number Of Ingredients 8
Steps:
- In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
- Add about one third of the beaten eggs, and mix well at medium speed.
- Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
- Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
- Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
- Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
- Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.
Nutrition Facts : Calories 62 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 16 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BRITISH BUTTERFLY CAKES
A true British classic.
Provided by Matty
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
- Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
- Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.6 g, Cholesterol 41.5 mg, Fat 9.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 29.6 g
BRITISH BUTTERFLY CAKES
A true British classic.
Provided by Matty
Categories English Recipes
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
- Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
- Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.6 g, Cholesterol 41.5 mg, Fat 9.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 29.6 g
BUTTERFLY CAKES
Cute little cakes shaped like butterfly wings. Expect these to fly off the plate!
Provided by amy09x
Time 45m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat oven to 190 C or 375 F
- Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
- Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle. Gently fold in an any flour left over when the egg is used up.
- Add the vanilla or any other flavourings desired and half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but not too dark.
- Leave the cakes to cool then cut a slice from the top of each cake and cut this in half.
- Place some of the butter icing on top of the cake then arrange the 'wings' how you want them.
- Enjoy!
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