Butterfly Cakes
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It wouldn't have been a kids party in Australia in the 60s or 70s without these delicious little cakes.
Ingredients:
125g Unsalted Butter, softened
3/4 cup caster sugar
2 eggs, beaten
1 1/4 cups plain flour
1 tsp baking powder
1 tsp vanilla extract
1/2 cup milk
150ml thickened cream, whipped
1/2 cup raspberry jam
CSR Icing sugar, to dust
Method:
Preheat the oven to 180°C 160C Fan-forced and place 12 paper cases into a cupcake tin
Ingredients:
125g Unsalted Butter, softened
3/4 cup caster sugar
2 eggs, beaten
1 1/4 cups plain flour
1 tsp baking powder
1 tsp vanilla extract
1/2 cup milk
150ml thickened cream, whipped
1/2 cup raspberry jam
CSR Icing sugar, to dust
Method:
Preheat the oven to 180°C 160C Fan-forced and place 12 paper cases into a cupcake tin
- Beat the butter and sugar in a bowl with an electric mixer on medium until pale and fluffy. Slowly add the eggs and mix well. Add the flour, baking powder, vanilla and milk, and continue to mix until smooth. Be careful not to mix too quickly or the ingredients will fly out of the bowl
- Carefully spoon the batter evenly between the paper cases, bake for 20 minutes or until cooked and lightly golden. Remove the cupcakes from the oven and cool on a wire rack
- When the cupcakes have cooled completely, use a knife to cut a 2cm circle from the top of each cupcake. Cut the tops in half and set aside. Spoon one teaspoon of whipped cream into each cupcake hole, and then top with a little bit of jam. Finish the butterfly cakes by placing two halved cake pieces over the cream to create wings
- Dust with icing sugar and then the cupcakes are ready to eat
