Butterfly Cakes

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.

Prep Time
25
minutes
Bake Time
15-20
minutes
Image
Butterfly Cakes
Servings
12
FOR THE CAKE
  • 100g butter (softened)
  • 100g Tate & Lyle Pure Cane Caster Sugar
  • 2 large eggs (beaten)
  • 150g self raising flour (sifted)
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • Finely grated rind of ½ orange
  • 2-3 tbsp milk
FOR THE BUTTERCREAM
  • 75g unsalted butter (softened)
  • 175g Tate & Lyle Cane Icing Sugar
  • 2 tbsp milk
Instructions
HOW TO MAKE THIS RECIPE
  1. Preheat oven to 190C/170Cfan/gas 5.
  2. 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.
  3. 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.
  4. 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.
  5. 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!