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Butterfly cakes
Butterfly cakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delightful butterfly cakes, perfect for any kids party or afternoon treat. Follow our simple, step-by-step recipe for success!
Ingredients:
  • 250g butter, at room temperature
  • 330g (1 1/2 cups) caster sugar
  • 8.80 gm vanilla essence
  • 4 eggs, at room temperature
  • 450g (3 cups) self-raising flour, sifted
  • 250ml (1 cup) milk
  • 100g (1/2 cup) raw caster sugar
  • 80ml (1/3 cup) water
  • 125g unsalted butter, at room temperature
  • 315g (1 cup) raspberry jam
Instructions:
  • Preheat the oven to 180C and prepare 18 large muffin pans by lining them with paper cases.
  • In a large bowl, use an electric beater to whip the butter, caster sugar, and vanilla essence until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in half of the flour and milk alternately using a large metal spoon, then repeat with the remaining flour and milk until well combined.
  • Divide the mixture evenly among the paper cases. Bake in a preheated oven for 20 minutes or until a skewer inserted in the centers comes out clean. Cool on a wire rack.
  • In a saucepan over medium-low heat, stir together raw caster sugar and water until sugar dissolves. Set aside to cool for 20 minutes. In a small bowl, use an electric beater to whip butter until white and creamy. Slowly add the sugar syrup while beating until well combined.
  • Using a sharp knife, carefully carve a shallow V-shaped piece from the top of each cake, about 1.5cm deep, maintaining a 2cm-wide border. Cut this piece in half horizontally to create two semicircles. Fill the center of each cake with 2 1/2 teaspoons of raspberry jam, then nestle the two semicircles in the jam. Transfer mock cream to a piping bag equipped with a 1.5cm fluted nozzle and pipe down the center between the "wings" of each cake.

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