Butterfly Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRITISH BUTTERFLY CAKES



British Butterfly Cakes image

A true British classic.

Provided by Matty

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 20

Number Of Ingredients 8

½ cup white sugar
7 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¾ cup self-rising flour
4 cups confectioners' sugar
½ cup butter, softened

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



Butterfly cakes image

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

110g butter , softened
110g caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream
strawberry jam (optional)
sprinkles (optional)
300g icing sugar
150g butter , softened
2 tsp vanilla paste

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 CAKES



Butterfly Cakes image

Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.

Provided by Mary Berry

Categories     Afternoon Tea, Snack

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200°C/Fan 180°C/gas 6. Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake. Measure all the cake ingredients into a large bowl and beat well for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture. Bake for 15-20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack. To make the icing, beat the butter and icing sugar together until well blended. Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.

BUTTERFLY CAKES



Butterfly Cakes image

Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!

Provided by MRSMAC4

Categories     Desserts     Cakes     Cupcake Recipes

Time 55m

Yield 16

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1 ½ cups self-rising flour
1 cup confectioners' sugar
2 ½ tablespoons confectioners' sugar
¼ cup butter, softened
1 teaspoon vanilla extract, or to taste
½ cup raspberry jam, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
  • Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
  • Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
  • Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
  • Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

Nutrition Facts : Calories 262 calories, Carbohydrate 35.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 243.8 mg, Sugar 26.3 g

BUTTERFLY CAKE



Butterfly Cake image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 1 butterfly that serves about 16

Number Of Ingredients 5

1 16-oz. box pound cake mix
2 cups white frosting
4 pieces STARBURST® Brand FUN SIZE® Fruit Chews
13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies)
1 9-inch round cake pan

Steps:

  • 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
  • 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
  • 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.
  • 4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.

HOMEMADE BUTTERFLY CAKE



Homemade Butterfly Cake image

Impress guests by making an adorable and delicious cake. It is actually easy to put together.-Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
3 large eggs
1 teaspoon grated orange zest
1 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Yellow gel or paste food coloring
Colored sugars
Gumdrops
Orange peel

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs, orange zest and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly's body., In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside., Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops., Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae.

Nutrition Facts : Calories 775 calories, Fat 40g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 472mg sodium, Carbohydrate 99g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

BUTTERFLY CAKE



Butterfly Cake image

Emerging from a 13- x 9-inch pan, this bright idea comes from Sue Gronholz of Beaver Dam, Wisconsin. "I pipe on some frosting, but you can simply decorate with purchased candies and cake trims if you prefer," she notes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16-20 servings.

Number Of Ingredients 20

1/2 cup shortening
1-1/2 cups sugar
2 eggs
2-1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
FROSTING/DECORATING:
1 cup shortening
1/2 cup butter, softened
4-1/2 cups confectioners' sugar, divided
1/8 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
3 to 5 tablespoons milk
Purple food coloring
Purple and pink jimmies
Pink jimmies and purple colored sugar
Assorted candies: black shoestring licorice, Skittles, and blue raspberry and strawberry licorice twists

Steps:

  • Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat in vanilla. Pour into prepared pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, beat shortening and butter until fluffy. Gradually beat in 2 cups confectioners' sugar, then the salt, extracts and 3 tablespoons milk. Beat in remaining confectioners' sugar and enough milk to achieve a spreading consistency. Tint frosting with food coloring, setting aside a small amount of pale purple frosting for the face. Tint remaining frosting a darker purple as desired., Remove cake from pan and discard waxed paper. For butterfly body, cut a 9x1-in. strip from the cake's short side. Round the edges if desired. For wings, cut remaining cake into four triangles. Frost top and sides of each piece. Decorate sides of body with purple jimmies; decorate wing pieces with pink jimmies and purple sugar., Place butterfly body on a serving platter. Pipe reserved frosting onto head; form a smile and antennae with shoestring licorice. Add Skittle eyes. Cut licorice twists into short lengths; arrange in stripes over butterfly's body. Arrange wing pieces on platter, forming a butterfly.

Nutrition Facts :

BUTTERFLY CAKE



Butterfly Cake image

Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (10x10 inches), covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Betty Crocker™ gel food colors (in desired colors)
Betty Crocker™ decorating gel (from 0.68-oz tube) in any color
Betty Crocker™ colored sugars
8 jelly beans or candy coated almonds
Small round candy decorations

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
  • Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
  • Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
  • Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 43 g, TransFat 3 1/2 g

SIMPLE BUTTERFLY CAKES



Simple butterfly cakes image

Extremely easy to make and taste delicious, go down a treat

Provided by alice1211

Time 50m

Yield Makes Cakes

Number Of Ingredients 8

2 eggs
110g (4oz) self-raising flour
110g (4oz) butter/margarine
110g (4oz) Caster sugar
2 tsp baking powder
220g (8oz) icing sugar
110g (4oz) butter
Milk

Steps:

  • Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
  • Lay out 12 cake cases in a bun tin
  • Mix the sugar, flour and baking powder together
  • Add the butter/margarine and eggs
  • Whisk all of it together
  • Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
  • Put the tray in the oven for around 15 mins or until they are golden brown
  • Take them out of the oven and place on a cooling rack
  • Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
  • Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

FAMILY FUN'S BUTTERFLY CAKE (FOR DUMMIES)



Family Fun's Butterfly Cake (For Dummies) image

I am *not* a cake baking expert. What I wanted: (1) to bake a cake for --Tasty's-- birthday, (2) butterfly shaped and (3) something festive, kid-pleasing and easy. Family Fun website to the rescue! Happy Birthday, --Tasty Dish-- and this marks my 1,000th recipe posted on the site. I predict this recipe will somehow make its way to cakewrecks.com...

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 1 9

Number Of Ingredients 7

1 baked 8-or-9-inch round cake (*yellow, white, chocolate, etc.)
2 cups frosting, your choice (original recipe used chocolate frosting)
1 cup yellow frosting
1 Hostess Twinkie
jelly fruit slices
assorted candy (gumdrops, jelly beans, mini chocolate chips, etc.)
red string licorice (for antennae) or black string licorice (for antennae)

Steps:

  • *Note: I must confess that I cheated and used a box of 'Baker Josef's Golden Yellow Cake Mix' from Trader Joe's. Sincere apologies to my loyal fans who depend on me for made-from-scratch recipes. Also, it's worth mentioning I made two cakes-one using a standard 9" pie pan and the other using a 9" cast iron skillet. The cake baked in the cast iron skillet turned out far better. To remove the cake from the pan *after it has cooled completely*, first take a knife and run along the edge of the pan to loosen. Place a wire cookie rack over the top of the pan, invert carefully and set aside. I used two spatulas and carefully moved the cake from the wire rack to the cake serving plate to frost it. This method worked best for this inexperienced cake baker. Two cakes were made in case of any mistakes. The second cake was cut in half then in half again and made into "baby butterflies".
  • Other candy decorating suggestions: M&Ms (regular or mini size), gummy candy, non pareils, sprinkles, etc.
  • Once cake has baked and cooled *completely*, cut the cake in half (see photo) and place the two halves close together with the flat/straight cut side facing out and curved sides facing each other (leave about a 3/4" gap between the two halves).
  • Frost. For my test cake: The main body/wings and Twinikie were frosted yellow, the inner body pink. I made a pattern out of a piece of paper for the inner wing design. Placed the piece on paper on the cake halves and using a toothpick made small holes around the edge of the pattern as my guide. Then I carefully drew the line with the toothpick. Remove paper and frosted the main section first then the inner wing. (See photo.).
  • Frost the Twinkie and place it on top of the two cut cake halves between the wings for the butterfly's body.
  • *Decorate the wings with candies and adding licorice antennae to the Twinkie. (I just curled the ends of the licorice and placed the pieces on the plate.).
  • *Tip: it's best to decorate the cake right before serving [depending] on the candies you choose. As an example, if you use M&M candies, the dye will run and stain the frosting. Fortunately I was able to frost the cake the day before and due to the type of candies used had no staining problems.

Nutrition Facts : Calories 2896.7, Fat 112.5, SaturatedFat 20.6, Sodium 1275.1, Carbohydrate 470.5, Sugar 437.3

More about "butterfly cakes recipes"

EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
easy-butterfly-cakes-recipe-delicious-magazine image
2018-11-13 Ingredients. For the cupcakes. 160g unsalted butter, softened; 160g golden caster sugar; 3 medium free-range eggs, beaten; 160g self …
From deliciousmagazine.co.uk
Cuisine British Recipes
Category Cupcake Recipes
Servings 12
Total Time 45 mins
  • Heat the oven to 170°C/150°C fan/gas 3½. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to a thick smooth batter (this will take about 5 minutes).
  • Line the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin on wire rack.
  • Meanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.
  • Use a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep. Cut the cake circle in half to make butterfly wings.


MARY BERRY'S BUTTERFLY FAIRY CAKES RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill …
From bbc.co.uk


ORANGE BUTTERFLY CAKES | BAKING RECIPES | GOODTOKNOW
2021-05-19 Line a 12-hole bun tray with 12 paper cases. Place the butter, sugar, eggs, vanilla extract, flour, baking powder and orange juice in a mixing bowl. Using a hand-held electric whisk beat together for 4-5mins until smooth and creamy. Divide the mixture between the paper cases. Bake for 15-20mins until risen, golden and springy to the touch.
From goodto.com


BUTTERFLY CAKES | CHELSEA SUGAR
Method. Preheat oven to 180˚C bake. Line a 12-hole muffin or cupcake tin with paper cases (this recipe makes 10 cakes that will fill the cupcake cases just perfectly – you can make 12 slightly smaller cakes if you prefer). Place the Tararua Butter and Chelsea Caster Sugar in a large bowl and beat with an electric mixer until pale and fluffy.
From chelsea.co.nz


BUTTERFLY CAKE RECIPE - RENSHAW AMERICAS
Place the top layers of sponge on top of the frosting layers to create two sandwiched sponge cakes. The 8in cake should be four sponge layers deep. Cover the two layer small (6in) cake and four layer large (8in) cake with a thin layer of the remaining frosting. Knead 5lb Renshaw White Ready to Roll Fondant until pliable before rolling out.
From renshawamericas.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


BUTTERFLY CAKES - EASY CAKE & BREAD RECIPES | BAKING MAD
Using a small pointed knife cut a circle about 2.5cm width out of the cake leaving a cavity in the centre. Cut the round in half and set aside. Now fill the centre of each cake with the buttercream and return the two pieces of cake to sit on top like butterfly wings. Dust with icing sugar to serve. Ingredients MetricImperial For the butterfly cakes
From bakingmad.com


PRETTY LITTLE BUTTERFLY CAKES (AKA FAIRY CAKES) - KYLEE COOKS
2021-06-08 Preheat the oven to 350F. Line a 12 well cupcake pan with paper liners. In your stand mixer, cream the butter and sugar together until light and fluffy and a very pale yellow color. Add the vanilla, milk and the eggs (one at a time) beating well. …
From kyleecooks.com


BUTTERFLY CAKES - BAKE THEN EAT
2014-07-04 Beat the butter and sugar together until they are light and fluffy. Add the eggs one at a time beating in between each addition. Mix in the vanilla extract. Gently fold in the flour and baking powder careful not to knock all the air out of the batter. Spoon the batter into the cases till they are 2/3 rd's full.
From baketheneat.com


BUTTERFLY CAKES – TALA COOKING
2021-09-02 Makes: 6 butterfly cakes Preheat the oven to 170 degrees Celsius fan (338 degrees Fahrenheit) and line the muffin pan with cupcake cases. Crack the eggs into the mixing bowl, add the sugar and whisk for about a minute until frothy. Sift the flour into the bowl and fold with the silicone-headed spatula.
From talacooking.com


LEMON BUTTERFLY FAIRY CAKES | DESSERT RECIPES | GOODTOKNOW
2021-04-22 Preheat the oven to 180°C (355°F, gas mark 4). Line 2 bun tins with 18 paper cases. Beat the butter, eggs, flour and sugar together using a wooden spoon or electric hand whisk, until the mixture is light, fluffy and drops off the spoon or mixer easily. Fold in the lemon zest. Divide mixture between the paper cases.
From goodto.com


BUTTERFLY CAKES | ALLRECIPES.COOKING
2021-01-28 The instruction how to make Butterfly cakes. Preheat oven to 190C. Place flour, butter, caster sugar, eggs, rind and milk in a bowl and beat with an electric beater until smooth. Place 12 paper patty cases in a patty pan and divide mixture between them. Bake for 12 minutes or until golden, then cool.
From allrecipes.cooking


BUTTERFLY CAKES RECIPE BAKING WITH CLOVER A RECIPE ...
2015-11-06 Preheat oven to 190C/375F/Gas 5. Put cupcake cases into a muffin tray. Mix all the ingredients together in a large bowl and then spoon into the cupcake cases until they are half full. Bake in the oven for 15 minutes or until nicely golden on top. Leave to cool fully.
From whattheredheadsaid.com


LIGHT AND FLUFFY BUTTERFLY CAKES RECIPE | FOOD TO LOVE
2012-11-29 Butterfly cakes 1 Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. 2 In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla. 3 Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour.
From foodtolove.co.nz


BUTTERFLY CUPCAKES (BRITISH BUTTERFLY CAKES) - CHRISTINA'S ...
2014-04-09 FULL PRINTABLE RECIPE BELOW Prepare cupcake tins with paper liners. Preheat oven to 350º F (175º C) 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.
From christinascucina.com


BUTTERFLY CAKES – GEO FOODS
Heat the oven to 180°C. Line a cupcake tin. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a bowl and beat until smooth.
From foods.geo.tv


3 WAYS TO MAKE A BUTTERFLY CAKE - WIKIHOW
2019-03-29 Ice or frost both sides of the cake. Stick candies onto the cake in symmetrical patterns on each wing (mimic the same pattern, mirror image, both sides). Sprinkle with edible glitter, sprinkles, or other small cake decorating items. 4. Add a head and antennae. Use a round candy ball for the head.
From wikihow.com


HOW TO MAKE BUTTERCREAM BUTTERFLY CAKE [TEMPLATE] - HANIELA'S
2019-01-12 In one direction. Start from the center and move the spatula towards the outer edge. Carefully lift up the stencil. Wipe it clean and repeat on the other side. With black buttercream or dark chocolate ganache pipe the the butterfly body with a round piping tip #12. Use white buttercream to add spots onto the wings.
From hanielas.com


BUTTERFLY CAKES | CUPCAKES WITH WINGS | COOKING WITH NANA LING
2019-05-27 Nana Ling’s Butterfly Cakes recipe. Keep scrolling for the tested and tweaked version. Butterfly Cakes. These pretty winged cupcakes take the ordinary cupcake to new heights. 4.75 from 4 votes. Print Pin Rate. Course: Dessert. Cuisine: Australian. Keyword: butterfly cakes. Prep Time: 20 minutes. Cook Time: 18 minutes. Servings: 12 people. …
From cookingwithnanaling.com


BUTTERFLY CAKES | THE ENGLISH KITCHEN
2022-02-27 Line 12 medium muffin cups with paper liners. Set aside. Whisk the flour, baking powder and salt together in a bowl. Set aside. Beat the butter on medium speed until smooth. Beat in the sugar at medium high until light and fluffy. Beat in the eggs, at medium speed, one at a time, stopping to scrape the bowl occasionally.
From theenglishkitchen.co


MARY BERRY'S LEMON BUTTERFLY CAKES RECIPE | HOT COOKING ...
Cakes: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with cases. Add 100g of self-raising flour, 100g of sugar, 1 teaspoon of baking powder, 100g of butter, 2 eggs and the zest from 1 lemon into a large bowl and whisk well (I used an electric hand whisk). Divide the mixture into the prepared tin and bake for 15-20 ...
From hotcooking.co.uk


BUTTERFLY CAKES - BAKE PLAY SMILE
2021-04-07 Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional). Thermomix Method Preheat oven to 170 degrees celsius (fan-forced). Place cupcake cases into the holes of a 12-hole muffin tray. Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
From bakeplaysmile.com


EASY VEGAN BUTTERFLY CAKES — VEGAN RECIPE BOWL
2020-09-08 225 g icing sugar (aka confectioner's sugar) 100 g dairy-free margarine Instructions Preheat the oven to 180 °C/Fan 160 °C/350 °F/gas 4. Line a 12-hole muffin tin with paper cases. Weigh out the soy milk in a small bowl and stir in the vinegar. Set aside for later.
From veganrecipebowl.com


BUTTERFLY CAKES RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole …
From bbc.co.uk


STRAWBERRY BUTTERFLY CAKES - TRADITIONAL HOME BAKING
2020-06-25 Preheat the oven to 180 deg Fan assisted. Place 12 paper bun cases in a 12 cup muffin tin. Using an electric mixer, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as you go along. Add the eggs, one at a time, adding a little flour in between each one to help prevent curdling.
From traditionalhomebaking.com


MADEIRA BUTTERFLY CAKES WITH PINK BUTTERCREAM AND JAM
2022-02-28 The cooking time is slightly longer for the Medeira sponge and at a low setting. These butterfly cakes will take about 25 – 30 minutes at a temperature of 150 degrees. Ingredients for 24 Butterfly Cakes. For the sponge you will need: 450g Self-Raising Flour. 400g Caster Sugar. 400g Soft Margarine. 7 eggs. 3 tbsp Milk. Cream For Butterfly Cakes
From rachelsrecipepantry.com


BUTTERFLY CAKES | RECIPE | KITCHEN STORIES
Using a teaspoon, fill the cake cases with the mixture. Put the tray in the oven for around 15 mins or until they are golden brown. Take the cupcakes out of the oven when ready and place on a cooling rack. Step 5/6. 220 g icing sugar; 110 g butter; milk; mixing bowl; electric whisk
From kitchenstories.com


EASY BUTTERFLY CAKES (FAIRY CAKES) - CUPCAKE PROJECT
2020-01-28 Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt. Add the vanilla bean sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes.
From cupcakeproject.com


EASY HOMEMADE BUTTERFLY CAKES - SWEETEST MENU
2020-08-16 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, beat together butter, sugar and vanilla using an electric mixer on medium speed until pale and creamy – this will take a couple of minutes. Add egg and beat briefly until combined.
From sweetestmenu.com


VANILLA BUTTERFLY FAIRY CAKES – FEAST GLORIOUS FEAST
2020-04-11 Replace about 1/5 of the flour with cocoa powder for simple chocolate cakes. Or just throw in a bunch of chocolate chips. You could also add other extract flavours instead of the vanilla. I’m a particular fan of orange (use extract instead of the vanilla) or lemon (use fresh juice instead of the milk and add the zest).
From feastgloriousfeast.com


BUTTERFLY CAKES - BAKING WITH GRANNY
2022-01-14 Instructions. Pre-heat your oven to 180°c (160°c for fan assisted ovens of Gas Mark 4) and line a 12-hole muffin tray with fairy cake cases. Set aside. In a large bowl, cream together the margarine and caster sugar, until it is fluffy in texture and light in colour. Add the lemon extract (if using) and mix through.
From bakingwithgranny.co.uk


BUTTERFLY CAKES RECIPE - DELISH
2012-03-19 Preheat oven to 350 degrees F/325 degrees F fan-forced. Line two 12-hole (2 tablespoons) deep mini muffin tins with paper cases. Beat butter, extract, sugar, eggs, sifted flour and milk in small ...
From delish.com


BUTTERFLY CAKE RECIPE - LIFEMADEDELICIOUS.CA
2010-09-19 Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Make and cool cake as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer for a later use. 2 Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces ( as shown in diagram ). Place cake pieces on platter to form butterfly.
From lifemadedelicious.ca


HOW TO MAKE BUTTERFLY CAKE {RECIPE + TUTORIAL} - CAKEWHIZ
2021-03-20 Roll black fondant into a cone shape. Push a toothpick through the top. Roll out a yellow fondant ball and push that into the toothpick and stick it together with some water or corn syrup. Stick the stamens and eyeball sprinkles on the yellow ball. Let this butterfly body dry.
From cakewhiz.com


VANILLA BUTTERFLY CAKES RECIPE | MYFOODBOOK | AUSTRALIAN ...
With Mum or Dad's help, preheat the oven to 180°C and place 12 paper cases into a cupcake tin. Beat the butter and sugar in a bowl with an electric mixer on medium until pale and fluffy. Slowly add the eggs and mix well. Add the flour, baking powder, vanilla and milk, and continue to mix until smooth. Be careful not to mix too quickly or the ...
From myfoodbook.com.au


THE BEST BUTTERFLY BIRTHDAY CAKE RECIPE THAT KIDS WILL LOVE
2022-03-31 1. Preheat your oven to 365F/180C. 2. Cover your cake tin or butterfly cake mould in baking paper. 3. Measure out your ingredients, and then cream the butter and caster sugar together by hand, or use an electric mixer. Once smooth and well blended, add in the eggs, flour and baking powder.
From kidadl.com


OLD FASHIONED BAKING. LIGHT AND DELICATE. VANILLA ...
2013-07-13 Vanilla Butterfly Cakes With Strawberries and Cream. Makes 10 Cupcakes. For the Cupcakes 125 grams unsalted butter, softened to room temperature 1/2 cup caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup self raising flour 3-4 tablespoons milk. For the Butterfly Wings 1 cup cream 1 tablespoon caster sugar a few drops vanilla essence 1/2 ...
From thepaddingtonfoodie.com


BUTTERFLY CAKES - JAMES MARTIN CHEF
Pre heat the oven to 180ºc. To make the cakes, beat the butter and sugar in a kitchen aid until white and fluffy then add the eggs and vanilla seeds and mix until they are combined. Fold in the flour by hand. Line a muffin tray with cup cake cases and fill using an ice cream scoop. Bake for 15 minutes then allow to cool.
From jamesmartinchef.co.uk


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #for-large-groups     #cupcakes     #desserts     #cakes     #number-of-servings

Related Search