Sunday, 10 June 2012

Buttercream Butterfly Cakes

For my first post I thought I would share my favourite and most simple recipe - Butterfly Cupcakes

For these wonderfully light little cakes you will need :

  • 4oz Caster Sugar
  • 4oz Butter (preferably 'Stork' baking butter)
  • 4oz Self Raising Flour
  • 2 Medium Eggs
  • 1tsp Vanilla Extract
  • 1tbsp Milk

For the buttercream you will need :

  • 5oz Butter
  • 10oz Icing Sugar
  • Caster Sugar (Usually 10oz but add to your taste)

To make the cakes :

  1. Preheat the oven at 180C/350F/Gas Mark 4.
  2. Line a muffin tray with cupcake cases.
  3. Cream together the butter and caster sugar until pale and fluffy.
  4. Beat the 2 eggs into a measuring jug and pour the eggs into the butter/sugar mixture a small amount at a time - make sure the egg is fully beaten in each time you pour it.
  5. Stir in the vanilla extract.
  6. Use a sieve to cover the mixture with the flour.
  7. Once the flour is in use a large metal spoon to carefully fold flour into the mixture, once the mixture has started to stick add the tbsp of milk.
  8. Keep folding the mixture until smooth
  9. Drop the mixture into the cake cases filling them roughly half way.
  10. Bake in the oven for 15 minutes or until golden brown, test with a cocktail stick, if it comes out clean they are done!
  11. Leave them to rest in the tin for 10 minutes while they cool then transfer to a cooling rack.
  12. Once cooled use a knife with cut out a small cone from the centre of the cupcakes, cut the piece that falls out in half to make the butterfly wings.
  13. Add the buttercream to the centre of the cakes and place the wings back on top.

To make the buttercream :
  1. Beat the butter until soft.
  2. Add the icing sugar and carefully fold it in mixing carefully.
  3. If the mixture is a bit dry add a small dash of milk.
  4. Finally add the caster sugar, the more you add the sweeter and more textured it will be.

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