I love a classic British butterfly cake and as they are my dad’s favourite they are constantly in demand in our house. So today I’m sharing with you an adaptation of a recipe by Mary Berry.
What you’ll need for the cakes:
- 100g soft margarine
- 100g caster sugar
- 2 eggs
- 100g self-raising flour
- 1 teaspoon baking powder
- 1 tsp vanilla extract
What you’ll need for the icing:
- 175g unsalted butter
- 350g icing sugar
- (Optional filling – salted caramel sauce and morello cherry jam)
Let’s get started!
- Pre-heat the oven to 200˚C and place cupcake cases into a bun/muffin tin.
- In a large bowl, cream together the butter and sugar until smooth.
- Add in the eggs and vanilla and combine with the butter mixture.
- Now add in the dry ingredients (the flour and baking powder) into the bowl and stir until the mixture is a smooth, thick batter.
- Spoon the mixture into the prepared cupcake cases and bake in the oven for 15-20 minutes.
- Once the cakes are golden brown, leave them to cool on a wire rack.
- Meanwhile, cream together the icing sugar and unsalted butter with an electric whisk to create the buttercream icing. For a creamier texture, a splash of milk can be added.
- Cut the top off all the cupcakes and cut that slice in half again, creating the look of wings.
- An optional step is to add a sauce of some kind to the top of the cake for an extra flavour boost. I chose to add salted caramel sauce and morello cherry jam to the cakes.
- Using a star nozzle and piping bag, pipe the buttercream on as a swirl on top of the sauce then place the wings at an angle on top.
- For a final touch, add a dusting of icing sugar over the tops of the cupcakes and they’re ready!
I always love making these cupcakes! So have fun experimenting with different flavours and sauces!