THE CLASSIC BUTTERFLY CAKE.
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I was baking at the weekend and made these sweet butterfly cakes or fairy cakes as they're sometimes known. I love these simple, classic cakes. They're filled with a dollop of strawberry jam and a spoonful of buttercream and are the perfect Summertime treat.
There's something about a simple butterfly cake that always makes me smile and it's not just the hidden jam surprise center although that's always been my favourite part. Butterfly cakes take me right back to childhood. Growing up they were a birthday party staple but lately they seem to have fallen out of favour and been replaced with giant cupcakes or muffins instead. Bring back the humble butterfly cake, I say. Let's grab out mixing bowls and get started.
Ingredients (makes up to 12 cakes).
recipe adapted from The Hummingbird Bakery Cookbook.
For the cakes.
120g plain flour
140g caster sugar
1½ teaspoons baking powder
40g unsalted butter
120 ml whole milk
1 egg
¼ teaspoon vanilla extract
For the filling.
125g icing sugar
40g unsalted butter (room temperature)
25 ml whole milk
A couple of drops of vanilla extract
Strawberry jam
Icing sugar to decorate.
Instructions.
Preheat the oven to 170°C (325°F) Gas mark 3.
Sift the flour. sugar and baking powder into a bowl. Add the butter and beat using an electric whisk or mixer until you have a sand like mixture. Make sure to use the slowest speed as this can get messy. When everything is fully combined gradually add in half the milk and mix togther.
Whisk the egg, vanilla extract the last of the milk together in a separate bowl. Pour into the flour mixture and mix for a couple of minutes or until the mixture is smooth and fully combined.
Spoon the mixture into the cupcake cases and bake in the preheated oven for 20-25 minutes or until the sponge turns a light golden colour.
Leave the cake to cool on a wire cooling rack.
While they are cooling you can make your buttercream filling.
Beat the icing sugar and butter together. In a separate bowl combine the milk and vanilla extract. Add to the butter mixture a couple of tablespoons at a time.
Once all the milk has been added continue to beat until the buttercream becomes light and fluffy. This normally takes around 5-7 minutes using my electric hand mixer. If you find the buttercream is still too thick you can add more milk a teaspoon at a time or icing sugar if your mixture is too runny.
Take your fully cooled cakes and cut a circle out of the top of each one. I recommend using a sharp knife for this part so if you're baking with kids you might want to do this step yourself. Cut each disc in half and set aside.
Carefully spoon in some strawberry jam and top with some buttercream. Place the cut disc pieces on top to make butterfly wings and dust with icing sugar.
I think these cakes are best eaten within 3 days but they can be kept in an airtight container for up to 5.
P.S. Don't forget to follow along over on Pinterest. It's the best place to find recipes and craft ideas.
