Butterfly Cakes
This delightful recipe combines light and fluffy cupcakes with a creamy buttercream filling, creating a perfect treat for any occasion. The tender cake is complemented by the rich buttercream, resulting in a satisfying and indulgent dessert. Whether you're baking for a special celebration or simply treating yourself, these cupcakes are sure to impress with their delicious flavor and charming presentation.
— Constant Cookbook
Ingredients
- For the cake mixture
- 8OZ of sugar
- 8OZ of Margerine
- 10OZ of flour
- 4 eggs (Beaten)
- A pinch of salt
- For the butter cream
- 2OZ of margerine
- 4OZ of icing sugar
- A teaspoon of milk
Instructions
- Preheat the oven to 180c
- Put the margerine and sugar in a mixing bowl and beat.
- Beat in the eggs.
- Now fold in the flour and put in the cup cake cases.
- Put in the oven for 20 - 25 mins or until risen.
- Fo the butter cream.
- Mix the margerine and icing sugar together until smooth.
- now add the milk.
- Now the cakes out.
- Cut a small hole in the top of the cake and cut the top in half. (Keep the tops)
- Put the cream in the holes and reaplace the 2 halfs for each cake.
- Now enjoy.
Yield
Makes 12 cakes
Comments
No comments found.