Butterfly Cakes

 

 

 

My oldest daughter is coming for a sleepover tonight. I am really looking forward to it.  This is something we have been talking about for quite a while now.  I am happy that we have finally gotten to a point with this virus that we can do that.

Before I moved back to Canada, Eileen had saved enough money to fly over to the UK to visit me. She had bought tickets for both her and her brother to come over in April of 2020 but alas Covid happened and the trip did not.

  

And then I returned to Canada later that year for good and Covid was still raging, so we were still limited in the contact that we could have with each other as she was not considered to be a part of my family bubble which included my father, sister and brother in law.

We have had a few get togethers but not many over this past year. Its sad really but I know most families have been in the same position.

Admittedly I am nervous about her coming here overnight when I really think about it. I am hoping we will be okay. We've both been vaccinated and boostered, but still, there is that niggling doubt as to whether we will truly be safe or not.  I am working really hard to overcome those feelings. Things are opening up a great deal now and so we should be safe-ish.

  

I wanted to make us something special to celebrate this time we are going to spend together and we had always talked about having a tea party. I won't be able to do that today, but I was able to make some Butterfly Cakes.

The recipe comes from a cookbook I have entitled The Official Downton Abbey Afternoon Tea Cookbook.  I thought it quite fitting, and we will probably enjoy a hot cuppa with one or two of these after she gets here!

 

I am sure you are asking yourself, what is a Butterfly Cake when its not at home?  To put it simply, it is the posh British cousin of the American Cupcake!

Small individual cakes topped with a buttercream or whipped cream and a dab of jam, with some cut cake placed on top in a way as to duplicate a butterfly's wings.  I will tell you exactly how to do this! 

 

WHAT YOU NEED TO MAKE BUTTERFLY CAKES

I can assure you, no butterflies were hurt in the making of these delicious cakes or will be hurt in the eating of them!! 

• 1 2/3 cups(215g) plain all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (115g) butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large free range eggs, at room temperature
• 1/2 tsp pure vanilla extract
• 1/2 cup (120ml) milk

To top:

• 1/2 cup (120ml) whipping beaten until stiff with 1 TBS of icing sugar OR 1 cup of vanilla buttercream icing
• 1 TBS of strawberry or raspberry jam
• additional icing sugar to dust

 

You can use unsalted butter if you wish, but it was not specified in the recipe. I basically only keep lightly salted butter in my home.  If you are worried about the salt content, by all means cut back on the amount of salt required in the recipe.

You can use either stiffly whipped sweetened cream to decorate these cakes, or vanilla buttercream frosting. Either homemade or readymade.  

I used a small pot of strawberry jam. One small pot was enough to decorate all the cakes.  Bonne Maman.  I love this jam.

  

HOW TO MAKE BUTTERFLY CAKES

You might be tempted to think that making these lovely little cakes is a bit complicated, but I can tell you right now that nothing could be easier.

So cute and then so easy to do.  Trust me on this.  You will begin by mixing and baking the cakes. You will need a medium muffin tin for this.

 

Preheat the oven to 350*F/180*C/ gas mark 4. Line 12 medium muffin cups with paper liners. Set aside. Whisk the flour, baking powder and salt together in a bowl. Set aside.

Beat the butter on medium speed until smooth. Beat in the sugar at medium high until light and fluffy. Beat in the eggs, at medium speed, one at a time, stopping to scrape the bowl occasionally. Add the vanilla with the final egg. Beat until well combined.

   

 

 

 

Add the flour, half at a time, alternating with the milk on low speed, just until blended evenly. Divide between the lined muffin cups.

Bake for 17 to 19 minutes until well risen and a toothpick inserted in the center comes out clean. Leave to cool in the muffin tin on a wire rack for 15 minutes, then lift out of the tin and onto the wire rack to cool completely.

Prepare your whipped cream or buttercream. 

 

Using a serrated knife cut off the domed top of each cupcake. Cut the domed top in half crosswise to form two half moons. 

Spoon or pipe some of the whipped cream or butter cream onto the center of each cupcake. Put a small dollop of jam onto the center of the whipped cream or buttercream. 

Gently push "wings" cut side down and at a slight angle into the cream/buttercream, positioning them on either side of the jam.  Lightly dust the tops with icing sugar if desired.

 

And that's it!  Your Butterfly Cakes are ready to serve.  If you use whipped cream on them, obviously they will only be good on the day and best put together just prior to serving.

The use of buttercream means that you can make them a bit ahead of time and any that are not eaten can be safely stored in an airtight container. 

I really hope that my girl enjoys these. I can't wait to see her face when I bring them out!  These are perfect for afternoon tea, but also great for children's parties.

I love that they are delicious and yet so simple to make!  I think you will too!

Butterfly Cakes

Yield: 12 small cakes

Author: Marie Rayner

Prep time: 15 MinCook time: 17 MinTotal time: 32 Min

The Posher British cousin of the North American Cupcake. How can you not love something called a Butterfly Cake!

Ingredients

• 1 2/3 cups(215g) plain all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (115g) butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large free range eggs, at room temperature
• 1/2 tsp pure vanilla extract
• 1/2 cup (120ml) milk

To top:

• 1/2 cup (120ml) whipping beaten until stiff with 1 TBS of icing sugar OR 1 cup of vanilla buttercream icing
• 1 TBS of strawberry or raspberry jam
• additional icing sugar to dust

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line 12 medium muffin cups with paper liners. Set aside.
2. Whisk the flour, baking powder and salt together in a bowl. Set aside.
3. Beat the butter on medium speed until smooth. Beat in the sugar at medium high until light and fluffy.
4. Beat in the eggs, at medium speed, one at a time, stopping to scrape the bowl occasionally. Add the vanilla with the final egg. Beat until well combined.
5. Add the flour, half at a time, alternating with the milk on low speed, just until blended evenly. Divide between the lined muffin cups.
6. Bake for 17 to 19 minutes until well risen and a toothpick inserted in the center comes out clean. Leave to cool in the muffin tin on a wire rack for 15 minutes, then lift out of the tin and onto the wire rack to cool completely.
7. Prepare your whipped cream or buttercream.
8. Using a serrated knife cut off the domed top of each cupcake. Cut the domed top in half crosswise to form two half moons.
9. Spoon or pipe some of the whipped cream or butter cream onto the center of each cupcake. Put a small dollop of jam onto the center of the whipped cream or buttercream.
10. Gently push "wings" cut side down and at a slight angle into the cream/buttercream, positioning them on either side of the jam.
11. Lightly dust the tops with icing sugar if desired.

Did you make this recipe?

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