Simple butterfly cakes
Member recipe

Simple butterfly cakes

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(18 ratings)

Member recipe by


Serves 1 - 12 Cakes

Extremely easy to make and taste delicious, go down a treat

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  • For the cake
  • 2 eggs
  • 110g (4oz) self-raising flour
  • 110g (4oz) butter/margarine
  • 110g (4oz) Caster sugar
  • 2 tsp baking powder
  • For the icing
  • 220g (8oz) icing sugar
  • 110g (4oz) butter
  • Milk


    1. Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
    2. Lay out 12 cake cases in a bun tin
    3. Mix the sugar, flour and baking powder together
    4. Add the butter/margarine and eggs
    5. Whisk all of it together
    6. Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
    7. Put the tray in the oven for around 15 mins or until they are golden brown
    8. Take them out of the oven and place on a cooling rack
    9. Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
    10. Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

Comments, questions and tips

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Avril Farrell's picture
Avril Farrell
30th Jan, 2018
I made these butterfly buns yesterday for my granddaughters 4th birthday tea and they were awful, they tasted bitter and acidic and I can only think it was the baking powder. I followed the recipe and added the 2 tspns, I think that is way too much as other times I have done them you only add half a tspn. We ended up throwing them out, which was a shame as I had decorated some with icing and coloured balls and hundreds and thousands as well as doing some butterfly ones.
31st Oct, 2017
The amount of baking powder was way too much, so it made the buns fall and taste very acidic and bitter/chemically
7th Apr, 2017
Very disappointed. Did not taste like Yorkshire puddings as indicted by a previous Good Food Buccaneer! If you like cakes, and want these to taste like cakes, I would say they were excellent.
18th May, 2016
If you use Tesco value self-raising flour it's the perfect amount of baking powder. The risk with self raising flour will always be how much baking powder is in it already! Made 16-18 cakes.
29th Feb, 2016
Made these last night with my 9 year old daughter, they came out absolutely perfect, definitely more mixture than needed but no problem we made 2 batches!!!!!! Very delicious!!!!
28th Jun, 2015
Turned out fab. Add 1-2 tsp of vanilla extract. We used 20g less butter and sugar for the cake and half the recipe for the icing (plus added drop of vanilla). Oh and bottom shelf @ 170 fan. ... Finally don't whisk the cake mixture, do it by hand until blended. The reason it sinks is when it's been over beaten. Enjoy :)
2nd Jan, 2015
Don't make this cake! It looks lovely but it tastes like fry egg in my opinion
21st Oct, 2014
Do not make these cakes!!!!!! They are terrible!!! Ours bubbled up and looked yorkshire puddings when I took them out of the oven. Three very disappointed children and one very upset mum at the waste of ingredients! :0(
17th Jun, 2014
I listened to the advice and put 1 teaspoon of baking powder. Cakes turned out lovely. The recipe makes LOADS of icing, much more than you need. Don't do what I did and try to use it all up, by covering the cakes in it, it makes them far too sweet. Just the dollop in the middle is just right.
16th Mar, 2014
Mine turned out butterfly buns I have ever made, very light and extremely tasty .


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