Strawberry butterfly cakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the butterfly cakes
- 100 g Butter (unsalted) at room temperature
- 100 g Unrefined golden caster sugar
- 100 g Self-raising white flour
- ½ tsp Baking powder
- 2 Egg(s) (free range) medium
For the decoration
- 100 g Butter (unsalted)
- 225 g Icing sugar Plus extra for sprinkling
- 50 g Strawberries plus six extra for decorating
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a 12 section bun or muffin tray with paper cake cases.
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2
Add the butter, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.
For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
- 100g Self-raising white flour
- ½tsp Baking powder
- 2 Egg(s) (free range) medium
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3
Spoon into the cake cases, level the tops with a round bladed knife then bake for 15-18 minutes until well risen and golden brown and the tops spring back when pressed with a fingertip.
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4
Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.
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5
To decorate, beat the butter with half the icing sugar (no need to sift) in a food processor until smooth. Add the remaining sugar and 50 g (2 oz) chopped strawberries and beat until smooth and the strawberries have coloured the buttercream pale pink. Or if you don’t have a processor, make the buttercream in a bowl with a wooden spoon then mash the strawberries with a fork then mix in.
For this step you'll need:
- 100g Butter (unsalted)
- 225g Icing sugar Plus extra for sprinkling
- 50g Strawberries plus six extra for decorating
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6
Cut a small circle from the top of each cake with a knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes.
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7
Cut 6 sponge tops in half then press into 6 of the cakes at angles to look like butterfly wings. Decorate the remaining cakes with 6 halved strawberries pressed into the buttercream in the same way. Dust lightly with sifted icing sugar.
For this step you'll need:
- 6g Strawberries plus six extra for decorating
- 225g Icing sugar Plus extra for sprinkling