Butterfly Cakes is a traditional British recipe for a classic mini sponge cake the tops of which are taken off, split and re-attached to the cake to form the butterfly wings; this is a staple of children's birthday parties. The full recipe is presented here and I hope you enjoy this classic British version of: Butterfly Cakes.
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Ingredients:
100g sponge cake flour (00 grade flour)
100g caster sugar
100g unsalted butter, softened
2 medium eggs, beaten
a few drops of vanilla extract
For the Decoration:
100g icing sugar
90g butter
a few drops of vanilla extract
food colouring
sprinkles and sweets (candies) to decorate
Method:
Sift the flour into a bowl then set. With an electric whisk, cream together the sugar and butter until light and fluffy.
Gradually add the beaten eggs and vanilla extract, a little at a time, beating thoroughly to combine after each addition (add a little flour each time to prevent the mixture from splitting). Fold in the remaining flour, stirring until the ingredients are combined.
Line the wells of a 12-hole bun tin with paper cases then spoon in the batter. Transfer to an oven pre-heated to 160°C (Gas Mark 4) and bake for about 20 minutes, or until lightly golden brown and springy to the touch.
Transfer to a wire rack to cool as you prepare the icing (frosting). Cream together the icing sugar, butter and vanilla extract until smooth and creamy.
To decorate the cakes cut a slice from the top of each cake and slice these pieces in half. Place a little buttercream in the voids in the top of the cakes and sit the sponge piece in these to form the 'wings'. Alternatively pipe the buttercream in swirls.
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