Blueberry Butterfly Cakes Recipe
We love butterfly cakes as a family. They are so easy to make and yet feel so much fancier than typical fairy cakes. Over the years we’ve made traditional butterfly cakes, chocolate butterfly cakes and lemon butterfly cakes but our latest creation is this super easy blueberry butterfly cakes recipe.
Servings 12 cakes
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
- 100 g blueberries fresh or frozen
- 3 eggs
- 1 tsp vanilla essence or vanilla extract
For the topping
- buttercream
Instructions
- Preheat oven to 190C/375F/Gas 5
- Put cupcake cases into a muffin tray.
- Mix all the ingredients – aside from the blueberries – together in a large bowl. When well combined, fold in the blueberries.
- Spoon into the paper cases until they are half full.
- Bake in the oven for 15 minutes or until nicely golden on top.
- Leave to cool fully.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.