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.
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.