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
- 145 g self raising flour
- 145 g sugar
- 145 g Clover spread
- 3 eggs
- 1 tsp vanilla essence
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.