Butterfly Cakes – a delicious recipe with flour, caster sugar, butter, eggs, milk, vanilla essence. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 2 x 12 hole deep patty pans with paper cases.
2
Sift dry ingredients into a small bowl of electric mixer.
3
Add butter, eggs, milk and essence.
4
Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour.
5
Drop 1 1/2 tbsp of mixture into prepared paper cases.
6
Bake in a moderate oven about 20 minutes or until lightly browned.
7
Cool in pans.
8
Using a fine pointed knife, cut circles from tops of cakes about 1 cm from the edge and about 1 1/2cm down into patty cakes.
9
Cut these in half as they will be your butterfly wings, and put aside.
10
Place about 1/2 tsp of jam or lemon butter into cavities of cakes.
11
Top with whipped cream.
12
Place tops into butterfly wings position.
13
Dust with icing sugar.
1099
kcal
Calories
84
g
Fat
72
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ½ cups self raising flour, ⅔ cup caster sugar, 125 g butter, softened, 3 eggs, and more.
Yes, Butterfly Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
