You see these cupcakes right here? Party food of my childhood. If these cakes were at a party I went to, I would be at the food table, just eating them. And it wasn't just me, everyone else loved these cakes too! Even now I can't work out what the appeal was. I mean sure, they are rather delicious, but what makes them so special? Is it simply just the fact that the cakes are super light and fluffy, lathered in cream and jam, with cute 'butterfly wings' sitting on the top? Or is there something more?
Either way, I can't give you a definitive answer, but what I can give you is the best recipe I have ever found for baking these little beauties. And, bonus? It's super simple, so it's a great recipe for kids, or people who haven't done much baking before.
Butterfly Cakes Recipe
Taken From: My Little Afternoon Tea Book
Time Taken: 30 minutes
Makes: 24 cupcakes
Ingredients:
- 240g softened butter
- 290g caster sugar
- 370g self raising flour
- 250ml milk
- 4 eggs
- 1 cup thickened cream, whipped
- raspberry jam
- icing sugar (to sprinkle)
Method
Preheat oven to 180°C and line 24 muffin tin holes with paper cases. Beat the butter, sugar, flour, milk, and eggs together until the mixture is smooth and pale. Then, evenly divide the mixture into the muffin cases. Cook for 15-20 minutes.
After the cupcakes have finished baking and have cooled, cut a shallow round out of the tops. This can be done using a spoon to scoop it out. Then, cut each of the rounds in half. Spoon some whipped cream into each hole in the cupcakes, then place the cut out rounds of the top to make the butterfly wings. Place a small dollop of jam in between the wings. To finish, dust the cakes with icing sugar.
These cakes are best eaten on the day they are made, but will keep fine for a couple of days.
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