Prep
25 minsBake
15-20 minsServes
12Difficulty
Easy About
Dusted with icing sugar; these buttery, creamy butterfly cakes are beautiful to look at, and even tastier to eat. Ideal to serve for afternoon tea.
Preheat oven to 190C/170Cfan/gas 5.
Combine the butter, Tate & Lyle Caster Sugar, eggs, flour, baking powder, vanilla and orange rind in a bowl and beat together until well mixed and smooth. Add enough milk to make a soft dropping consistency.
Place 12 paper cake cases in a twelve-hole bun tin, then divide the cake mixture between the cases and cook for 15-20 minutes, or until well risen and golden. Cool on a wire rack.
To make the buttercream, put all the ingredients into a bowl and beat until smooth and creamy. Transfer to a piping bag fitted with a medium sized nozzle.
When the cakes are cold cut a slice from the top of each, and cut in half to form the wings. Pipe a little buttercream on top of each cake, then arrange the 2 wings of each to resemble butterfly wings. Dust with the Icing Sugar and serve. GET THE KIDS INVOLVED!
Ask the kids to pop the wings on top of the buttercream!
Ingredients β 8 items
1
For the cake
Butter
Softened
Tate & Lyle Pure Cane Caster Sugar
Large eggs
Beaten
Self raising flour
Sifted
Baking powder
Orange zest
Finely grated rind
Milk
For the buttercream
Unsalted butter, softened
Tate & Lyle Icing Sugar
Milk
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