Thursday, 16 August 2012

Butterfly Cakes

Started craving these cakes one day, and had to ring my mum and describe them to her to find out the actual name for them.  I remember these from when I was younger, they were the staple snack at all my friend's birthday parties and they are yummy!  So when she finally understood what I was talking about... (my description went something like "you know those cakes with the cream and the top of the cake is cut off and stuck on top....") I went looking for the recipe, found a really easy one at BBC Good Food to which I added my own small touches.  Also had a fabulous 6 year old helper with me making these, hence the pink icing and the sprinkles!

Recipe: (Makes 14)

113g butter (softened)
113g castor sugar
113g self raising flour
2 medium free range eggs (again, I only had small ones so threw in 3)
1 tsp vanilla essence

Butter Cream Icing:
56g butter (softened)
113g sieved icing sugar
1 tbsp boiling water
1 tsp vanilla essence
Few drops of red food colouring
Lots and lots of sprinkles

1) Preheat oven to 190° C
2) Cream butter with sugar until light and fluffy and pale
3) Beat eggs and add them bit by bit with spoons of sifted flour to ensure mix doesn't curdle
4) Gently fold in any flour left over when egg is used up and add Vanilla essence
5) Half fill paper cases with mixture and bake for 15 mins until risen
6)When cakes are cool, carefully cut a slice from the top of cake and cut this in half
7) Spread the butter cream icing on top of the cake, cover with sprinkles and stick the 2 halves of the top of the cake back on to resemble wings!

They were absolutely gorgeous for a first attempt, only thing I forgot to do was sprinkle some icing sugar over the top, but they worked without it too!

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