Butterfly Cakes
These delightful cakes are a treat for both the eyes and the taste buds. Indulge in light, fluffy sponge cakes topped with buttery icing, perfect for any occasion. Enjoy creating these lovely treats!
— Constant Cookbook
Ingredients
- CAKES
- 113g butter or margarine, softened
- 113g caster sugar
- 113g self raising flour
- 2 medium free range eggs
- 1 teaspoon vanilla essence
- BUTTER ICING
- 56g butter, softened
- 113g sieved icing sugar
Instructions
- Preheat oven to 190 C or 375 F
- Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
- Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle. Gently fold in an any flour left over when the egg is used up.
- Add the vanilla or any other flavourings desired and half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but not too dark.
- Leave the cakes to cool then cut a slice from the top of each cake and cut this in half.
- Place some of the butter icing on top of the cake then arrange the 'wings' how you want them.
- Enjoy!
Yield
Makes 14 cakes
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