Butterfly Cakes
- Reviews 1
Ready In: 35 mins
Serves: 24
Yields: 24 butterfly cakes
Ingredients
- 1 1⁄2 cups self raising flour
- 2⁄3 cup caster sugar
- 125 g butter, softened
- 3 eggs
- 1⁄4 cup milk
- 1 teaspoon vanilla essence
- 1⁄2 cup jam or 1⁄2 cup lemon butter, approximately
- 300 ml thickened cream
Directions
- Line a 2 x 12 hole deep patty pans with paper cases.
- Sift dry ingredients into a small bowl of electric mixer.
- Add butter, eggs, milk and essence.
- Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour.
- Drop 1 1/2 tbsp of mixture into prepared paper cases.
- Bake in a moderate oven about 20 minutes or until lightly browned.
- Cool in pans.
- Using a fine pointed knife, cut circles from tops of cakes about 1 cm from the edge and about 1 1/2cm down into patty cakes.
- Cut these in half as they will be your butterfly wings, and put aside.
- Place about 1/2 tsp of jam or lemon butter into cavities of cakes.
- Top with whipped cream.
- Place tops into butterfly wings position.
- Dust with icing sugar.
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