Blueberry butterfly cakes

Blueberry butterfly cakes

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(17 ratings)

Prep: 30 mins Cook: 15 mins

Easy

Some bank holiday baking fun for all the family. Or why not make them for a last day of term treat?

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal206
  • fat12g
  • saturates7g
  • carbs23g
  • sugars13g
  • fibre1g
  • protein3g
  • salt0.37g
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Ingredients

    For the cakes

    • 140g self-raising flour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 85g butter, at room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g golden caster sugar
    • 50g lemon curd
    • 2 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g blueberry
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    For the topping

    • 175g lite mascarpone
    • 50g lemon curd
    • 100g blueberry
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • icing sugar, for dusting

    Method

    1. Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.

    2. Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.

    3. Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.

    4. Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.

    5. Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.

    6. Now decorate: Carefully cut a circle out of the top of each cake – ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

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    Comments, questions and tips

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    kirstienic
    15th Mar, 2014
    5.05
    I have been making this recipe regularly since it was first published. The basic cake recipe without the blueberries has become my standard fairy cake recipe as the lemon curd adds a moistness and a slight flavour that is really lovely and it tastes nice without any icing too for those days where you just want to whip up a batch of quick cakes.
    RuthBaker
    12th Feb, 2014
    Amazing recipe! Very easy to make, Lovely light sponge and the filling is divine
    marylunn
    30th Jan, 2013
    5.05
    These were a great hit with the grandchildren, although I had to use a different topping as I didn't have any mascarpone.
    m8thm0
    27th Jun, 2012
    5.05
    These were really yummy, even though I made them without the topping. Very easy to make too.
    Zootfruit
    23rd Apr, 2012
    5.05
    Yummy cakes! I made them muffin sized because I don't do small buns.
    aticavo's picture
    aticavo
    23rd Feb, 2012
    5.05
    very very good!!!
    gbobs1811
    17th Feb, 2012
    5.05
    Absolutely fantastic they were delicious. Wanted to make them but didn't have any mascarpone so used creme fraiche it was great. Will definitely be a family favourite. Certainly won't stay in the tin long!!!
    milla_moo
    16th Feb, 2012
    5.05
    These are really easy to make and went down a treat. They looked really professional and tasted delicious. Got lots of brill comments!!
    beckys85
    11th Sep, 2011
    Hello, can you make these without the lemon curd? They sound yummy but I don't have any in!
    samcoates
    9th May, 2011
    5.05
    Really light and fresh tasting cakes thanks to the lemon curd and fresh blueberries. Can almost kid yourself you are being healthy with these delicious little cakes!!

    Pages

    alawrobertson
    10th May, 2016
    How many fairy cakes does this recipe make?
    Miriam911
    5th Jun, 2015
    What is self rising flour, caster sugar and mascarpone?
    goodfoodteam's picture
    goodfoodteam
    10th Nov, 2015
    Hi there. Thank you for your questions.Self raising flour is plain flour with raising agent added. Our glossary page has a bit more info on flours should you need it http://www.bbcgoodfood.com/glossary/flour.Caster sugar is sugar which has been ground finer than granulated sugar but not as fine as icing sugar. It's used in baking because it is easier to incorporate than granulated and dissolves quicker. This page may be helpful http://www.bbcgoodfood.com/glossary/sugar  Mascarpone is a type of soft cheese from Italy. It's very rich and creamy but without a strong taste. We have a mascarpone recipe collection if you'd like to cook with it more http://www.bbcgoodfood.com/recipes/collection/mascarpone Hope this is useful. 
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