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 eggs
      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

    Sign in or create your My Good Food account to join the discussion.
    peskypeeza
    12th Dec, 2010
    5.05
    These are the best butterfly cakes I have ever made! They look and taste delicious but are really easy to do. The marscapone and lemon curd is a particular winner.
    gingerchick2
    25th Jul, 2009
    5.05
    making these again this weekend. My type of recipie, easy, looked impressive & tasted great. Added a bit more lemon curd in topping than suggested- for a little more zing. Hoping there was going to be a couple left for lunchboxes last time- but no such luck they all went straight away. Allow at least two per person, although I am sure if they are available anyone could eat more than 2 or these little beauties!
    susanboag
    23rd Jun, 2008
    5.05
    These were easy to make and delicious though I had to cook them for a little less time than the recipe said since they were already done .
    bethocallaghan
    12th May, 2008
    5.05
    This are really yum and easy to make.
    tweety
    24th Apr, 2008
    5.05
    Very quick and easy to make. I used Pure sunflower spread instead of butter as my son is has dairy allergy (and no mascarpone). They tasted yummy!

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