Butterfly Cakes Recipe

Name: Butterfly Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter, softened; 1 teaspoon vanilla essence; ⅔ cup caster sugar; 3 eggs; 1 ½ cups self raising flour; ½ cup milk; 250 g strawberries, sliced; icing sugar, for dusting; 1 cup white cooking chocolate; 300 ml thickened cream (whipping cream)

Servings: persons

125 g butter, softened
1 teaspoon vanilla essence
⅔ cup caster sugar
3 eggs
1 ½ cups self raising flour
½ cup milk
250 g strawberries, sliced
icing sugar, for dusting
1 cup white cooking chocolate
300 ml thickened cream (whipping cream)

1
Line 2 deep 12 hole muffin tins with paper patty cases.
2
Beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.
3
Beat on high speed 3 minutes until smooth and pale.
4
Divide among patty pans.
5
Bake in moderate oven (180C/350F) for 15 minutes.
6
Cool on wire rack.
7
WHITE CHOCOLATE CREAM.
8
Place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.
9
Cool to room temperature.
10
Beat remaining cream with electric mixer until soft peaks form.
11
Fold cooled melted chocolate into cream until combined.
12
using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.
13
Fill hoes with with cream mixture.
14
Put wings on top of cakes; top with with srawberries, dust with icing sugar.
15
MAKE A PIG OF YOURSELF.

1253

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g butter, softened, 1 teaspoon vanilla essence, ⅔ cup caster sugar, 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.

Butterfly Cakes

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