Butterfly Cakes

Delightfully whimsical and perfect for any occasion, these classic Butterfly Cakes are a nostalgic treat that never goes out of style. With a light, buttery sponge and a creamy vanilla buttercream filling, they’re as beautiful as they are delicious. The recipe features easy-to-follow steps, including how to craft the signature "butterfly wings" from the cupcakes, which sit atop a swirl of buttercream and optional jam for a pop of fruity sweetness. Ready in just 35 minutes from start to finish, these elegant cupcakes are perfect for afternoon tea, birthday parties, or a simple midweek indulgence. Finished with a dusting of icing sugar, these airy and delightful butterfly cupcakes are sure to enchant both kids and adults alike.

Nutriscore Rating: 32/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 125 grams Unsalted butter
• 125 grams Caster sugar
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 125 grams Self-raising flour
• 1 tablespoon Milk
• 100 grams Unsalted butter (for buttercream)
• 200 grams Icing sugar
• 1 teaspoon Vanilla extract (for buttercream)
• 1 tablespoon Milk (for buttercream)
• 2 tablespoons Jam (optional, for filling)

Directions

Step 1

Preheat your oven to 180°C (160°C fan) or 350°F, and line a 12-hole cupcake tin with paper cases.

Step 2

In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy using a hand or stand mixer.

Step 3

Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.

Step 4

Gently fold in the self-raising flour using a spatula, being careful not to overmix.

Step 5

Stir in 1 tablespoon of milk to loosen the batter slightly, creating a smooth consistency.

Step 6

Divide the batter evenly between the cupcake cases, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 12-15 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean.

Step 8

Let the cupcakes cool completely on a wire rack before decorating.

Step 9

To prepare the buttercream, beat the butter until creamy. Gradually sift and beat in the icing sugar until fully combined and fluffy.

Step 10

Mix in the vanilla extract and milk to achieve a spreadable consistency.

Step 11

Once the cupcakes are cool, use a sharp knife to cut a small, shallow circle from the top of each cupcake, leaving a small well. Cut the removed piece in half to form 'wings.'

Step 12

If desired, spread a small amount of jam in the well of each cupcake, then pipe or spoon a generous swirl of buttercream over the jam.

Step 13

Arrange the two halves of the removed cupcake piece on top of the buttercream to resemble butterfly wings.

Step 14

Dust the finished butterfly cakes with a light sprinkling of icing sugar, if desired, and serve.

Nutrition Facts

Serving size	843.4 grams (843.4g)

Amount per serving	% Daily Value*
Calories	3621

Total Fat 201.30g	258%
Saturated Fat 118.20g	591%
Polyunsaturated Fat 0.00g
Cholesterol 872mg	291%
Sodium 1189mg	52%
Total Carbohydrate 445.50g	162%
Dietary Fiber 3.70g	13%
Total Sugars 338.50g
Protein 26.80g	54%

Vitamin D 158IU	792%
Calcium 167mg	13%
Iron 4mg	22%
Potassium 412mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 2.9%

Carbs: 48.2%