Recipe

Butterfly cakes

Cupcakes with a little added magic.

  • 20 mins cooking
  • Makes 24 Item
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These gorgeous cupcakes will take you back to your childhood, drinking cups of tea with your Nanna. The cream and jam filling and delicate wings take ordinary vanilla cupcakes to new heights.
Looking for more creative cupcake recipes?

Ingredients

Butterfly cakes
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup (150g) caster sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 cup (60ml) milk
  • 1/2 cup (160g) jam of choice
  • 1 cup (250ml) thickened cream, whipped into soft peaks
  • icing sugar, to dust

Method

Butterfly cakes
  • 1
    Preheaoven to 180°C/350°F. Put 24 paper cases into two 12-hole (2 tablespoons/40ml) deep flat-based patty pans.
  • 2
    Put the butter, vanilla extract, sugar, eggs, sifted flour and milk into a small bowl; beat with an electric mixer on low speed until the ingredients are just mixed together. Turn up the speed to medium; beat the mixture for about 3 minutes or until it is smooth and pale in colour.
  • 3
    Drop rounded tablespoons of mixture into the paper cases. Put the patty pans into the oven and bake about 20 minutes. Take the pan out of the oven; leave it for 5 minutes. Carefully remove cakes from the pans and put them on wire racks, top-side up; leave them to cool down.
  • 4
    Use a small knife with a sharp point to cut out a circle from the top of each cake; put the circles on a board. Cut each circle in half to make two "wings". Fill the holes in the tops of the cakes with jam and whipped cream. Place two "wings" on top of each cake. Dust with icing sugar.
  • 5
    The cakes are best eaten on the day you make them.

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