Butterfly Cakes Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Steps:

• 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.
• 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.
• 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.
• 4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
• Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
• Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
• Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
• Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

Steps:

• Pre-heat the oven to gas mark 5/375F/190°C.
• You will need a 12-cup muffin tin lined with cupcake baking cases.
• To make the cakes, sift the flour and salt in a bowl.
• Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• To make the lemon curd, place the grated lemon rind and sugar in a bowl.
• In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• Stir frequently till thickened - for about 20 minutes.
• Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• Cut the round in half, top to bottom, and set aside.
• Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• Dust with icing sugar to serve.

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min.; invert onto wire rack. Cool completely. Meanwhile, tint coconut with food coloring.
• Cut cake into pieces and arrange on platter as shown in photos. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cake pieces; sprinkle with coconut.
• Melt chocolate as directed on package. Use to decorate cake with remaining ingredients as shown in photo.

Steps:

• Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.
• Cut cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
• Tint remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
• Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
• Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, orange zest and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly's body., In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside., Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops., Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae.

Steps:

• Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
• Lay out 12 cake cases in a bun tin
• Mix the sugar, flour and baking powder together
• Add the butter/margarine and eggs
• Whisk all of it together
• Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
• Put the tray in the oven for around 15 mins or until they are golden brown
• Take them out of the oven and place on a cooling rack
• Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
• Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

Steps:

• Preheat oven to 190° C or 375°F.
• Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard "muffin" size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).
• Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
• Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
• Gently fold in an any flour left over when the egg is used up.
• Add the vanilla or any other flavourings desired - lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.
• Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.
• Cool cakes and then cut a slice from the top of each cake and cut this in half.
• Place a little butter icing of your choice on the top of each cake and arrange the "wings" around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!
• If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Christening Party & I also used rose essence in the butter icing, very sophisticated!
• N.B. You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes - just slice and fill with a filling of your choice -- lemon curd, butter icing, fresh whipped cream & jam -- the list is endless!