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Butterfly Cakes

These beautiful fairy cakes are a simple and delicious!

16 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe Butterfly Cakes

For the Cakes:

Dr. Oetker Fun Baking Cases
110 g Butter (4 oz)
110 g Caster Sugar (4 oz)
Medium Eggs x 2 Beaten
75 g Self-Raising Flour Sieved
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

For the Decoration:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

Preparation

Preparation

1

Butterfly Cakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the baking cases into a cupcake tin.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract, if the mixture starts to curdle, add a little flour. Fold in the remaining flour with a metal spoon.

3

Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

4

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

5

Cut each circle in half and set aside.

6

To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar.

7

Mix in Natural Vanilla Extract and enough milk/water to make the icing fluffy and spreadable and place onto the cakes.

8

Place the two half circles of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar.

1 serving = 41g

Nutritional Information For the recipe Butterfly Cakes

Per serving Per 100g/ ml
Energy 766kJ
183kcal
1842kJ
440kcal
Fat 10g 25g
Carbohydrate 21g 51g
Protein 1.3g 3.2g