St Clements butterfly cakes - recipe

St Clements butterfly cakes

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For the buttercream

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 baking cases.

  2. 2

    Beat the softened butter and caster sugar together with an electric whisk, or a wooden spoon, until well combined.

    For this step you'll need:

    • 55g Butter (unsalted) softened
    • 175g Unrefined golden caster sugar
  3. 3

    Whilst still beating, gradually pour in the beaten egg until thoroughly mixed. Gently fold in the flour, orange and lemon zest until just combined.

    For this step you'll need:

    • 2 Egg(s) (free range) large, beaten
    • 200g Self-raising white flour
    • 1 Lemon zest from half a lemon
    • 1 Orange zest from half an orange
  4. 4

    Stir in the milk. Spoon the mixture into the cases, and bake in the middle of the oven for 20 minutes or until golden and risen. Remove from the oven and leave to cool in the tin on a wire rack.

    For this step you'll need:

    • 150ml Milk (whole)
  5. 5

    For the buttercream, beat together the butter, golden icing sugar and zest of the orange and lemon using an electric whick until smooth and creamy. For a smoother butter cream, replace the zest with a few drops of lemon and orange extract.

    For this step you'll need:

    • 100g Butter (unsalted) softened
    • 100g Unrefined golden icing sugar
    • ½ Orange zest from half an orange
    • ½ Lemon zest from half a lemon
  6. 6

    When the cakes are completely cool, use a small knife to carefully slice little rounds from the top of each cake, the slice the remove sponge in half. Using the buttercream icing, spoon or pipe a little of the icing on top of each cake, filling the hole created in the centre and gently replace the halved rounds in a butterfly wing position. Using a sieve dust with a little extra golden icing sugar. Serve on a pretty plate or cake stand.

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