Butterfly cakes, delicately charming and irresistibly sweet, are a delightful treat that combines fluffy sponge with tantalizing cream. These treats are perfect for any occasion, from children’s parties to afternoon tea. Each bite is like a small celebration, turning any day into a special occasion!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cakes
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 180 calories
- Protein: 2g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 0.5g
- Sugar: 12g
- Sodium: 50mg
Why Make This Butterfly Cakes
Butterfly cakes are not just visually appealing; they are also incredibly easy to whip up. The combination of soft sponge and light cream makes them a favorite among both kids and adults. These mini cakes can brighten up any dessert table, with their charming butterfly ‘wings’ ready to flutter into your heart with each delightful bite. Plus, they are adaptable; you can easily customize them based on your favorite flavors—think chocolate, lemon, or even fruit-infused.
How to Make Butterfly Cakes
Creating your own butterfly cakes is a simple process that results in a stunning dessert. Just follow these clear steps to delight your guests.
Ingredients:
- 115g unsalted butter, softened
- 115g sugar
- 2 large eggs
- 115g self-raising flour
- 1 tsp vanilla extract
- 50ml milk
- Whipped cream or buttercream, for filling
- Icing sugar, for dusting
Directions:
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Step 1: Preparation
Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases to ensure easy removal after baking.
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Step 2: Mixing
In a bowl, cream together the softened butter and sugar until the mixture turns light and fluffy. This process incorporates air into the mix, giving your cakes their delightful texture.
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Step 3: Cooking
Beat in the eggs one at a time, then stir in the vanilla extract for a warm, sweet aroma. Next, fold in the self-raising flour and milk until just combined. Avoid overmixing to keep the cakes tender. Spoon the mixture into the paper cases, filling them about two-thirds full. Bake in the preheated oven for about 15-20 minutes or until golden brown, and a skewer inserted into the center comes out clean. Remove them from the oven and allow to cool on a wire rack.
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Step 4: Finishing
Once cooled, carefully cut a small circle from the top of each cake and remove the ‘lid.’ Add a dollop of whipped cream or buttercream onto the base of the cake, then replace the ‘lid’ to create beautiful butterfly wings. Finally, dust with icing sugar to add a sweet touch just before serving.
How to Serve Butterfly Cakes
Butterfly cakes shine at potlucks, birthday celebrations, and afternoon tea gatherings. Arrange them on a decorative platter and consider adding fresh berries or edible flowers for a pop of color. They can also be paired with coffee or tea, creating a perfectly delightful afternoon treat.
How to Store Butterfly Cakes
Store any leftover butterfly cakes in an airtight container at room temperature for up to two days. If you want them to last longer, you can refrigerate them for up to a week, but it’s best to keep the icing separate until ready to serve to maintain their freshness.
Expert Tips for Perfect Butterfly Cakes
- Make sure your butter is at room temperature to ensure it creams well.
- If you don’t have self-raising flour, you can substitute it by mixing all-purpose flour with baking powder (1 cup of flour plus 1.5 tsp of baking powder).
- For added flavor, consider adding a teaspoon of lemon zest or chocolate chips to the batter.
- To make cleaning easier, line the muffin tin with silicone baking cups instead of paper cases.
Delicious Variations
- Chocolate Butterfly Cakes: Replace half of the flour with unsweetened cocoa powder for a chocolatey twist.
- Lemon Butterfly Cakes: Add lemon zest and a splash of lemon juice to the batter for a refreshing flavor.
- Fruit-Filled Butterfly Cakes: Use fruit-flavored whipped cream or add a layer of jam under the icing for a fruity surprise.
Frequently Asked Questions
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Can I freeze butterfly cakes?
Yes! You can freeze the unassembled cakes for up to three months. Just make sure to wrap them tightly. Add the cream and icing after thawing for the best results. -
What can I use instead of butter?
You can substitute unsalted butter with margarine or a dairy-free butter alternative if you’re looking for a non-dairy option. -
Can I use plain flour instead of self-raising flour?
Absolutely! Just add 1.5 teaspoons of baking powder for every 115g of plain flour. -
How can I make these gluten-free?
Replace the self-raising flour with a gluten-free flour blend, and include a gluten-free baking powder. -
Is there a way to make these cakes less sweet?
Yes! You can reduce the amount of sugar in the batter and use unsweetened whipped cream for the filling to achieve a less sweet flavor.
Conclusion
These butterfly cakes, adorned with their delightful whipped cream wings, embody the spirit of joy and celebration. With a simple recipe that’s easy to follow, you can create lovely cakes to share with friends and family. Don’t hesitate to experiment with flavors and presentations. Everyone will be buzzing with delight as they enjoy these charming treats—so get baking and let your creativity take flight!
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Butterfly Cakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cakes with fluffy sponge and cream filling, perfect for any occasion.
Ingredients
- 115g unsalted butter, softened
- 115g sugar
- 2 large eggs
- 115g self-raising flour
- 1 tsp vanilla extract
- 50ml milk
- Whipped cream or buttercream, for filling
- Icing sugar, for dusting
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the self-raising flour and milk until just combined.
- Spoon the mixture into the paper cases, filling them about two-thirds full and bake for 15-20 minutes or until golden brown. Cool on a wire rack.
- Once cooled, cut a small circle from the top of each cake, add whipped cream or buttercream, and replace the ‘lid’ to create butterfly wings.
- Dust with icing sugar before serving.
Notes
Store in an airtight container at room temperature for up to two days, or refrigerate for up to a week without icing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg
