These easy Butterfly Cakes will take you back to your childhood – I promise!
There are a few recipes I’ve now made enough times to know them off by heart and this vanilla cupcake recipe is one of them. I think the fact it’s just so easy to throw together (seriously it only takes 10 minutes to have these ready to go in the oven – you can soften your butter using the defrost setting of your microwave) and it’s easy to make so many variations, means it’s a regular in our house. While there is nothing wrong with a plain iced cupcake – in fact I often crave the simplicity of one, I’ve also used this recipe to create cupcakes filled with M&M’s and chocolate chips.
How to Make Butterfly Cakes:
- To make, I like to use a teaspoon to score and then scoop out a small piece of the cake.
2. Then, you add the jam.
3. Add the cream.
4. And then add the wings!
Recipe Tips:
- These cupcakes are best stored in the fridge and enjoyed within two days of making.
- You can freeze the plain cupcakes and then defrost when needed.
- If your butter is not quite at room temperature then it will take longer to mix in with the other ingredients.
- You can use any type of jam for this recipe, we love them with raspberry/strawberry jam. Alternatively, you can leave the jam out if you wish.
Enjoy!
Easy Butterfly Cakes Recipe
This easy Butterfly Cakes recipe is the perfect treat for your next party or special event. Both regular and Thermomix instructions are included
Ingredients
- 120 grams butter softened
- ⅔ cup caster sugar 160 grams
- 1 & ½ cups self raising flour 225 grams
- ½ cup milk 130 gra,s
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup strawberry jam
- 125 ml of thickened cream - whipped
- icing sugar to dust
Instructions
- Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
- Place the butter, sugar, self raising flour, milk, vanillin extract and eggs in the bowl of an electric mixer and beat on a low speed for two minutes until ingredients have combined before increasing speed and beating for a further 3 minutes or until mixture is smooth and pale.
- Spoon the mixture into the paper cases (fill approximately ⅔) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
- Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
- While your cakes are cooling, whip the thickened cream until soft peaks form. Cover and place in the fridge until needed.
- Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around ⅓ of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
- Add a teaspoon of strawberry jam to the hole you have created.
- Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
- Repeat process until all cupcakes are filled.
- Dust lightly with icing sugar and serve.
Thermomix Instructions
- Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
- Place the butter, caster sugar, self raising flour, vanilla extract and eggs into your Thermomix bowl and mix for 10 seconds, speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 to combine.
- Spoon the mixture into the paper cases (fill approximately ⅔) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
- Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
- Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around ⅓ of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
- Add a teaspoon of strawberry jam to the hole you have created.
- Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
- Repeat process until all cupcakes are filled.
- Dust lightly with icing sugar and serve.
Notes
- These cupcakes are best stored in the fridge and enjoyed within two days of making.
- You can freeze the plain cupcakes and then defrost when needed.
- If your butter is not quite at room temperature then it will take longer to mix in with the other ingredients.
Nutrition
Serving: 0gCalories: 228kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 84mgPotassium: 55mgFiber: 1gSugar: 19gVitamin A: 306IUVitamin C: 1mgCalcium: 24mgIron: 0.3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
You can find more easy cake recipes in our Cakes and Cheesecakes eBook – Also available in a Thermomix edition.
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Nicole - Seeking Victory
Such a simple recipe. I love this! I think I might use it for a big cake sometime too.
Jessica @ Sweet Menu
I just looove butterfly cakes! They remind me of primary school when it was somebody’s birthday. Yours look divine!
Kate @rosehipsrhubarb
Butterfly cakes are such a classic and yours look delicious. I have a memorised cupcake recipe too that is very similar to your except that it has three eggs and only 1/4 cup milk.