Description
Delightful mini cakes with fluffy sponge and cream filling, perfect for any occasion.
Ingredients
Scale
- 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