Description
Butterfly cakes are delightful, elegant cupcakes with a whimsical twist! With soft sponge bases, creamy fillings, and wings crafted from the cake tops, these nostalgic treats are as beautiful as they are delicious—perfect for tea parties, birthdays, or a sweet baking project with kids.
Ingredients
125g butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
2 tbsp milk
1 tsp vanilla extract
Whipped cream, buttercream, or jam (for filling)
Icing sugar, for dusting
Instructions
Step 1: Preheat & Prepare
Preheat oven to 180°C / 350°F.
Line a 12-hole muffin tin with cupcake cases.
Step 2: Make the Batter
3. Cream butter and sugar until pale and fluffy.
4. Add eggs one at a time, beating well after each.
5. Stir in vanilla and milk.
6. Gently fold in flour until just combined.
Step 3: Bake
7. Spoon batter evenly into cases (fill 2/3 full).
8. Bake for 15–18 mins, or until a toothpick comes out clean.
9. Let cool fully before decorating.
Step 4: Create Wings
10. Slice off the top of each cake. Cut each top in half to form two wings.
Step 5: Assemble Butterfly Cakes
11. Add a spoonful of whipped cream, jam, or buttercream to the hollow.
12. Arrange the “wings” on top at an angle to resemble a butterfly.
Step 6: Decorate
13. Dust with icing sugar, or get creative with sprinkles, fruit, or edible glitter.
Notes
Always use room-temperature ingredients.
Don’t overmix the batter—keep it light!
Let cakes cool fully before slicing or decorating.
Cut gently with a sharp serrated knife for clean “wings.”
Store in an airtight container (refrigerate if using cream).
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
Nutrition
- Serving Size: 12 cakes
- Calories: 220 kcal
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Protein: 3g