Butterfly Cakes Recipe – Baking with Clover | AD

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I absolutely love baking easy fairy cakes and make them quite often since perfecting my never fail cupcake recipe but I have somehow got to 31 years of age without making Butterfly Cakes for children! So I knew that the time had come to make this cake recipe.

I used that same tried and tested recipe but with the addition of butterflies on top – and the children couldn’t have been more excited at the prospect of making their very own delicious butterfly cakes. One of our favourite things is to get in the kitchen and bake together as a family.

Can you use Clover for baking?

I always use spread or margarine in baking and often get asked why I don’t use butter when making baked goods at home. We always have Clover products in our fridge so baking cakes with it is something we can do without any preparation. Plus Clover butter has no artificial ingredients and half the saturated fat of butter, made with buttermilk.

Clover also has a lovely buttery taste that we all enjoy and so it makes complete sense to use Clover in baking and cooking too. We don’t have to buy anything extra and always have it to hand.

Can you use Clover for baking cakes?

Over the years we’ve used Clover and Clover Light to make everything from basic plain iced sponge cakes to lovely light Victoria sponge cakes and little cupcakes, cookies, shortbread recipes and any other bake you can think of. It’s such a versatile ingredient and one we always have in the fridge.

Can you use Clover for buttercream frosting?

The only thing I don’t do is make butter cream with Clover. The consistency and flavour isn’t quite right so I either make buttercream with softened butter or I use readymade buttercream. If you like to make your own buttercream here’s a really simple buttercream recipe.

What equipment do you need to make these little butterfly cakes?

You will no doubt have most of the equipment you need for this recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:

• A 12 hole muffin tin
• Paper cake cases
• A mixing bowl
• Scales
• A wooden spoon
• Measuring spoons
• A wire rack

These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.

How to bake a Butterfly Cake:

Ingredients

• 145 g self raising flour
• 145 g sugar – granulated or caster sugar work well
• 145 g Clover spread, preferably at room temperature so it’s nice and soft or unsalted butter
• 3 eggs
• 1 tsp vanilla essence or vanilla extract
• buttercream

Instructions

• Preheat oven to 190C/375F/Gas 5
• Put cupcake cases into a muffin tray.
• Mix all the ingredients together in a large bowl and then spoon into the cupcake cases until they are half full.
• Bake in the oven for 15 minutes or until nicely golden on top.
• Leave to cool fully.

Here’s how to make a butterfly cake out of cupcakes:

• Cut out the top of the cakes using a spoon, fill with buttercream and then cut the discarded piece of cake in half before placing the cake pieces back on top to resemble butterfly wings.

The cakes can then be eaten as they are, dusted with icing sugar or sprinkled with sprinkles!

They store well for a few days in an airtight container.

If you’d like to print or pin the Butterfly Cakes Recipe for later you can do so below. Enjoy!

Print Pin

Butterfly Cakes

I absolutely love baking fairy cakes and make them quite often since perfecting my never fail cupcake recipe but I have somehow got to 31 years of age without making Butterfly Cakes! So I knew that the time had come to make them. I used that same tried and tested recipe but with the addition of butterflies on top – and the children couldn’t have been more excited at the prospect of making their very own butterfly cakes.

Course Afternoon Tea, Dessert, Snack

Cuisine British

Keyword baking, cake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 cakes

Ingredients

• 145 g self raising flour
• 145 g sugar
• 145 g Clover spread
• 3 eggs
• 1 tsp vanilla essence
• buttercream

Instructions

• Preheat the oven to 190C/
• Put cupcake cases into a muffin tray.
• Mix all the ingredients together in a bowl and then spoon into the cupcake cases until they are half full.
• Bake in the oven for 15 minutes or until nicely golden on top.
• Leave to cool fully and then cut out the top of the cakes using a spoon, fill with buttercream and then cut the discarded piece of cake in half before placing back on top.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.