Butterfly Cakes

Light and delicate perfect for a girly afternoon tea.

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Prep Time: 30 mins Servings: 12
  • 125g butter, softened

  • 1 tsp vanilla essence
  • ½ cup caster sugar
  • 2 eggs
  • 1 cup Edmonds standard flour
  • 2 tsp Edmonds baking powder
  • ¼ cup milk
  • whipped cream
  • icing sugar, to dust

  • 1. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.

  • 2. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

  • 3. Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.

  • 4. Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool.

  • 5. Cut a slice from top of each cup cake. Cut this in half. Place a teaspoonful of whipped cream in each cavity. Arrange wings on cakes. Dust with icing sugar.

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