Butterfly cakes
- Liberty Mendez
Save recipe
Makes 10
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.3 out of 5.76 ratingsRate
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Treat family and friends to pretty butterfly cupcakes. Our easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Freezable (sponge only)
Nut-free
Vegetarian
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We made this recipe using Kerrygold butter. With natural golden colour and creamy texture Kerrygold will make your sponge shine.
Ingredients
Nutrition
Units:
MetricUS
-
110g Kerrygold butter
softened
-
110g caster sugar
-
2 eggs
-
1 tsp vanilla extract
-
110g self-raising flour
-
½ tsp baking powder
-
1 tbsp milk
plus 2 tbsp if needed, to loosen the buttercream
-
strawberry jam
(optional)
-
sprinkles
(optional)
For the buttercream
-
300g icing sugar
-
150g butter
softened
-
2 tsp vanilla paste
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Nutrition: Per serving
- kcal419
- fat23g
- saturates14g
- carbs50g
- sugars42g
- fibre0g
- protein3g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
-
step 2
While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
-
step 3
Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Our Kerrygold tips Make sure your Kerrygold butter is softened but still holding its shape for smooth buttercream. Cold butter can leave lumps, while butter that’s too warm can make the filling too soft.
We've used Kerrygold butter and vanilla in our buttercream but you could also swap the vanilla for other flavours - try orange zest, a spoonful of cocoa powder or almond extract.
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A star rating of 4.3 out of 5.76 ratings
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