Butterfly Cakes Recipe
Light butter cakes are filled with jam and whipped cream, and topped with cake 'wings', a small dollop of jam and a dusting of icing sugar.
Makes 15 cupcakes.
115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
225g (1 1/2 cups) self-raising flour, sifted
145ml (1/2 cup + 1 tablespoon) milk
Filling
188ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 to 2 1/2 tablespoons jam (about 60g)
Extra icing sugar, for dusting
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
Line muffin pan (1/3 cup capacity holes) with 15 patty/muffin cases that measure 5cm across the base.
Beat butter, sugar and vanilla in an electric mixer until light and creamy.
Gradually beat in eggs.
Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
Divide mixture evenly between cases.
Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
Allow cakes to cool completely before cutting and filling.
Hold a sharp, pointed knife at a downward angle and cut a round from the top of each cupcake.
Cut the round in half to create the 'wings'.
Whip cream with icing sugar until thick.
Place about 1/2 teaspoon of jam in each cake.
Top with a heaped teaspoon of whipped cream. Position the 'wings' in the cream. Place a small dollop of jam between the wings and dust with icing sugar.
Store butterfly cakes in an airtight container in the refrigerator. © www.exclusivelyfood.com.au
24 Comments:
I have made these a several times now and they turn out perfectly each time (even though my oven can be a little tempermental )My family can be harsh critics too at times but they adore them and ask me to make them.
Mz' smiley
heyy heyy
ima 14 yrs old and made butterfly cupcakes at school ...
yurs is sooo yummy ... lol
my parents love them a lot ....
yur cool
xx
LOVED THEM!
I've NEVER made anything from scratch before and they were quite easy !
they tasted sooo yum!
Thankyou!
x
my school used to make cocolate one of these can you do the same with these? how would you do it?
Hi, my name is Jessica and i'm in high school, i have an assignment for cooking and we have 2 make cupcakes. i have chosen 2 make da butterfly cake. i have seen dis recipe in another book but dey have also uesd strawberries as wings, if i used strawberries 4 wings where wud i put dem?
We have chocolate butterfly cake instructions here. The cake recipe is here.
hi, i was wondering, what is the difference in using the white chocolate mud cake as the batter of the cupcake with this batter of cupcake? cos the white chocolate recipe tastes kind of like butter cake as well. does this butterfly batter produce a lighter (less dense) cupcake compared to the white chocolate cupcake?
thanks.
Yes, these cupcakes are much lighter and fluffier than white chocolate mud cupcakes.
Jessica,
We haven't seen butterfly cakes with strawberry wings so can't really advise you. However, we found a couple of recipes that include strawberries as part of the decoration.
Recipe 1
Recipe 2
Would this recipe be suitable to use egg replacer (the powder form)? I am hosting a cupcake party, but have a few kids with allergies.
Hi, Can you please tell me where you get your cupcake cases from. The ones a buy from the supermaket doesn't seem to fit well in the tins.
Unfortunately, we are unable to advise whether egg replacer would work in this recipe as we haven't tested it. If you do try it, please let us know how you go.
We use either Multix 100 Patty Pans (50 large foil and 50 large paper), or Wilton Baking Cups (pictured above). Both of these products measure about 5cm across the base.
We purchase the Multix Patty Pans from Coles supermarkets, and the Wilton Baking Cups from cake decorating stores.
I have decided to make mini cupcakes for my daughters 2nd birthday, the patty pans measure 3.5cm across the bottom - what cooking time would you suggest? Also, will they keep if I cook them 2 days in advance (decorated day before serving). Ta :) Love every one of your recipes Ive tried!!
Hi Snork,
We can't be sure of the baking time for mini cupcakes without testing the recipe in smaller pans. We suggest that you keep an eye on your first batch and test the cakes when they are a light golden colour.
These cakes can be made two days in advance. We would store the unfilled cupcakes in an airtight container at room temperature. Keep them in the refrigerator once you've filled them with cream.
Hi again,
Did the mini cupcakes - recipe created 55 little cuties :) 7.5 minute cooking time in a convection/microwave (our oven has recently died). So probably shorter for an oven. Maybe 6 mins??
Anyhoo, all good, very happy. Gave my daughter the taste test of one fresh warm one - turned into taste test of 3, ha ha.
Thanks
Made these today, beautiful my 3 year old that will usually eat the cream and jam from anything wolfed his whole cake down within minutes then asked for another, with anything I cook that is how I measure success. So thank you, also brought back happy memories of my own Gran making us grandkids these when we were younger.
Hi would love to make some lemon cup cakes for easter should i use butterfly receipe if so what quantitys of lemon essence would i need to use
thanks
Yes, you could use this recipe to make lemon cupcakes. We don't use lemon essence so can't really help with the amount of essence you should use. If you want to make a large number of cupcakes, you could try using this cake recipe to make cupcakes.
I have made a half batch of these cupcakes with Orgran No-egg in place of the one egg, especially for my nephew who has an egg allergy (Made 8 cup cakes). They were still nice a light, not too dense, but they didn't rise too well - though I think most cakes that you susbstitute No-egg into have this problem anyway.
And he loved them! Wasn't keen on the cream but I did ice some with butter frosting and they were winners!
The normal, egg batch I made went down extremely well and were loved by the whole family!
Just wondered if you can give me a recipe for butter frosting/icing so I can use this instead of cream? Thanks. By the way your recipes are FANTASTIC1 :-)
I have made these so many times and each time i get so many comments. they are so yummy
To the person looking for a butter icing recipe:
You could make a plain buttercream icing by omitting the cocoa from the icing recipe on this page.
I'm making these for kids party and was just wondering whether to put them in the fridge with the jam and cream or if it's better without it.
We aren't really sure what you would like to know. Could you please clarify your question?
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