Butterfly Cakes – a delicious recipe with butter, vanilla essence, caster sugar, eggs, standard plain flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter, vanilla and sugar until light and fluffy.
2
Add eggs one at a time, beating well after each addition.
3
Sift flour and baking powder together.
4
Fold into the creamed mixture.
5
Stir in milk.
6
Place 18 cupcake cases in a cupcake tin.
7
Spoon mixture evenly into paper cases.
8
Bake at 190C (375F) for 15 minutes or until cakes spring back when lightly touched.
9
Transfer to wire rack and allow them to cool completely.
10
While cooling, mix all icing ingredients together (butter, icing sugar, custard powder) and beat together until creamy.
11
Cut a slice from the top of each cup cake.
12
Cut this in half.
13
Place a teaspoonful of the icing in each cavity.
14
Arrange wings on cake.
629
kcal
Calories
34
g
Fat
73
g
Carbs
10
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 125 g butter, softened, 1 teaspoon vanilla essence, ½ cup caster sugar, 2 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.
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