Saturday, July 22, 2006

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.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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

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 15 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases that measure about 5cm across the base and 8cm across the top.

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.


Anonymous Anonymous said...

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.

23/11/06 9:18 am  
Anonymous Anonymous said...

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

7/5/07 4:43 pm  
Anonymous Anonymous said...

I've NEVER made anything from scratch before and they were quite easy !
they tasted sooo yum!


3/9/07 11:31 pm  
Anonymous Anonymous said...

my school used to make cocolate one of these can you do the same with these? how would you do it?

7/9/07 10:01 am  
Anonymous Anonymous said...

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?

13/9/07 8:17 pm  
Blogger Amanda and Debbie said...

We have chocolate butterfly cake instructions here. The cake recipe is here.

25/9/07 11:48 am  
Anonymous Anonymous said...

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?

1/10/07 11:11 pm  
Blogger Amanda and Debbie said...

Yes, these cupcakes are much lighter and fluffier than white chocolate mud cupcakes.

2/10/07 9:00 pm  
Blogger Amanda and Debbie said...


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

4/10/07 7:00 pm  
Anonymous Anonymous said...

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.

9/1/08 9:28 am  
Anonymous Anonymous said...

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.

26/1/08 10:59 pm  
Blogger Amanda and Debbie said...

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.

27/1/08 10:32 pm  
Anonymous Anonymous said...

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!!

3/2/08 8:45 pm  
Blogger Amanda and Debbie said...

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.

4/2/08 11:14 pm  
Anonymous Anonymous said...

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.


8/2/08 1:24 pm  
Blogger sherylree said...

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.

23/2/08 9:40 pm  
Anonymous Anonymous said...

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


12/3/08 11:08 pm  
Blogger Amanda and Debbie said...

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.

17/3/08 3:21 pm  
Anonymous Anonymous said...

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!

14/4/08 1:02 pm  
Anonymous Anonymous said...

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 :-)

31/5/08 4:24 pm  
Anonymous Anonymous said...

I have made these so many times and each time i get so many comments. they are so yummy

5/6/08 12:17 pm  
Blogger Amanda and Debbie said...

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.

20/6/08 2:40 pm  
Anonymous Anonymous said...

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.

2/7/08 4:47 pm  
Blogger Amanda and Debbie said...

We aren't really sure what you would like to know. Could you please clarify your question?

3/7/08 8:48 pm  
Blogger karina said...

Im a bit of a critic when it comes to food but i have to say that this is the BEST EVER cake recipe I have come across. Thanks for the great recipe, it will be enjoyed by me and my family for many years to come.

27/1/09 6:34 pm  
Anonymous Anonymous said...

Hi Amanda and Debbie,

I have made these cupcakes a few times and they tastes fantastic. The only thing is that everytime i make them i get large tunnels throughout each cake. I know that this is usually caused by overmixing. I follow the instructions exactly, creaming the butter and sugar and then stiring in the flour and milk by hand. Do you know where i might be makin my mistake? How long should i mix for in each stage? is there a trick to mixing in the flour to avoid tunnels?

17/2/09 11:58 am  
Anonymous Anonymous said...


22/2/09 2:39 pm  
Anonymous Anonymous said...

I've always thought these cakes are difficult and fiddlely but that wasn't the case at all. Great explaination and photos. I made these and my boyfriend said his grandma used to use lemon butter instead of raspberry jam, tried it and it was good. Will definately be making them again. Thank you.

25/2/09 7:20 pm  
Blogger Amanda and Debbie said...

To the person who asked about the tunnels: We haven't noticed tunnels in our butterfly cakes, but we have had a problem with tunnels in another type of cupcake (and we believe those tunnels were the result of overmixing). We haven't recorded the mixing time for each stage of the process but will do so next time we make the butterfly cakes. If you have a digital camera and make the cakes again, it would be great if you could email us a photo of the tunnels.

2/4/09 12:15 am  
Anonymous Anonymous said...

I've made these for Mothers Day and my mum absolutely LOVES them. She's a chef and she thinks they're really good.
The cake turns out much fluffier than chocolate. They're so much lighter.
Yea, the recipe is great.

9/5/09 4:14 pm  
Anonymous Anonymous said...

This is a beautiful recipe. I'm no cook but my mother-in-law thinks I'm the "bees knees" when I make these cakes. Thanks
(Looks like I'll be making them often ha ha)

17/5/09 5:11 pm  
Anonymous Jacqui said...

I'm now addicted to your site!
These turned out so well! Not only are they light and fluffy, they are super easy to make. I thought I would have trouble, as they look fiddly, but they really aren't! Fantastic! Thanks!

22/5/09 2:44 pm  
Anonymous Anonymous said...

I made these for my daughter's first birthday and they went down a treat. I've made them twice since and they have turned out perfectly. Thanks for a great recipe.

28/5/09 4:40 pm  
Anonymous Anonymous said...

I don't usually cook but I had had a good day and decided to cook as I was home alone. When I found this recipe I decided to make these. They were the best! Better than any other butterfly cakes I have ever tried before. I ABSOLUTELY ADOREDDDD them! I am sure I will be using a lot more of your recipes.
Thank you for making my day all the more better. :D xxox

13/9/09 7:31 am  
Anonymous Anonymous said...

Lovely recipe- very clear instructions and beautiful pictures. Beats my old recipe hands down. Thank you!

25/1/10 7:03 pm  
Anonymous Anonymous said...

I made a couple of batches of your Butterfly Cakes for a morning tea at work. I made half of them with blackberry jam filling and the other half with lemon curd filling...both flavours went down a treat!!

14/8/10 9:37 pm  
Anonymous Anonymous said...

been looking for a good recipe and had baked 2 sets of cupcakes with different recipes before this one. they didnt turn out at all and i bake quite often. i tried this recipe and its the best so far, beautiful, moist, tasty and will definiately will make it again. Thanks, Nat.

9/1/11 3:19 pm  
Anonymous Anonymous said...

Wow, these cakes are super delicious! Thanks for a perfect recipe. So light and fluffy and simple to make - thanks for another great recipe :)

31/1/11 8:10 pm  
Anonymous Anonymous said...

I have made these Butterfly Cakes many times and everyone loves them. However sometimes after cooling they become sticky on top. This mostly occurs the next day. Any hints?

I love this site, it's very good.

Many thanks

24/4/11 4:41 pm  

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