BRITISH BUTTERFLY CAKES
A true British classic.
Provided by Matty
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.6 g, Cholesterol 41.5 mg, Fat 9.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 152.5 mg, Sugar 29.6 g
BUTTERFLY CAKE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 1 butterfly that serves about 16
Number Of Ingredients 5
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.
BUTTERFLY CAKES
Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!
Provided by MRSMAC4
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 35.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 243.8 mg, Sugar 26.3 g
GORGEOUS LITTLE BUTTERFLY CAKES OR FAIRY CAKES!
An absolute must for ANY children's party or even dare I say, adult parties too......weddings, girls night's in, showers, pajama parties & sleep overs, retro buffets, etc. My Mum showed me how to make these--the recipe is an original Be-Ro standard Victoria Sponge mix--very easy to multiply or reduce. I have given a modest amount here for 12-18 butterfly or fairy cakes, depending on what size paper case you use. Expect these to FLY off the plate--sorry, I could not resist the pun!
Provided by French Tart
Categories Dessert
Time 45m
Yield 12-18 Cakes, 12-18 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 222.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 57.8, Sodium 112.1, Carbohydrate 26.6, Fiber 0.3, Sugar 18.8, Protein 2.1
SIMPLE BUTTERFLY CAKES
Extremely easy to make and taste delicious, go down a treat
Provided by alice1211
Time 50m
Yield Makes Cakes
Number Of Ingredients 8
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
BUTTERFLY CAKES
Cute little cakes shaped like butterfly wings. Expect these to fly off the plate!
Provided by amy09x
Time 45m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat oven to 190 C or 375 F
- 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 and half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but not too dark.
- Leave the cakes to cool then cut a slice from the top of each cake and cut this in half.
- Place some of the butter icing on top of the cake then arrange the 'wings' how you want them.
- Enjoy!
BUTTERFLY CAKES
Treat family and friends to pretty butterfly cupcakes. Ours easy buns are topped with a light vanilla buttercream, jam and sprinkles, but you can decorate any way you like
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Makes 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 419 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium
LEMON CURD BUTTERFLY CAKES
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232.3, Fat 12.6, SaturatedFat 7.4, Cholesterol 99, Sodium 274.5, Carbohydrate 26.8, Fiber 0.4, Sugar 15.7, Protein 3.7
HOMEMADE BUTTERFLY CAKE
Impress guests by making an adorable and delicious cake. It is actually easy to put together.-Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 775 calories, Fat 40g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 472mg sodium, Carbohydrate 99g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERFLY CAKE
Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
- Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
- Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
- Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 43 g, TransFat 3 1/2 g
More about "butterflycakes recipes"
BUTTERFLY CAKES RECIPE - BBC FOOD
From bbc.co.uk
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)
- Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
- Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split.
- Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.
- Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.
- Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.
- Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)
- When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.
- To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
- To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’.
BUTTERFLY CAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
HOW TO MAKE BUTTERCREAM BUTTERFLY CAKE [TEMPLATE] - HANIELA'S
From hanielas.com
HOW TO MAKE BUTTERFLY CAKES - CREATE BAKE MAKE
From createbakemake.com
BUTTERFLY CAKES - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
ENGLISH BUTTERFLY CAKES - HOME | EBC2
From englishbutterflycakes.com
BUTTERFLY CUPCAKES (BRITISH BUTTERFLY CAKES) - CHRISTINA'S CUCINA
From christinascucina.com
VANILLA BUTTERFLY CAKES RECIPE - MYFOODBOOK
From myfoodbook.com.au
EASY BUTTERFLY CAKES RECIPE BY MARY BERRY - THE HAPPY FOODIE
From thehappyfoodie.co.uk
50+ BEST BUTTERFLY BIRTHDAY CAKES IDEAS AND DESIGNS (2022)
From ibirthdaycake.com
3 WAYS TO MAKE A BUTTERFLY CAKE - WIKIHOW
From wikihow.com
36 DELICIOUS BUTTERFLY BIRTHDAY CAKES IDEAS - PINTEREST
From pinterest.ca
BASIC BUTTERFLY CAKES - HEALTHY FOOD GUIDE
From healthyfood.com
BUTTERFLY CAKES – TALA COOKING
From talacooking.com
BEAUTIFUL RAINBOW BUTTERFLY CAKE | BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE BUTTERFLY FOOD - ALL FREE CRAFTS
From allfreecrafts.com
5 FOODS BUTTERFLIES CAN EAT (THAT YOU CAN ENJOY TOO!)
From lifefamilyjoy.com
BUTTERFLY CAKES RECIPE - DELISH.COM
From delish.com
BUTTERFLY CAKES - BAKE PLAY SMILE
From bakeplaysmile.com
BUTTERFLY CAKES - BAKING WITH GRANNY
From bakingwithgranny.co.uk
BUTTERFLY CAKES – GEO FOODS
From foods.geo.tv
BUTTERFLY CAKES | BAKING MAD
From bakingmad.com
PRETTY LITTLE BUTTERFLY CAKES (AKA FAIRY CAKES) - KYLEE COOKS
From kyleecooks.com
900+ BUTTERFLY CAKES IDEAS | BUTTERFLY CAKES, CUPCAKE CAKES
From pinterest.ca
EASY VEGAN BUTTERFLY CAKES — VEGAN RECIPE BOWL
From veganrecipebowl.com
EASY HOMEMADE BUTTERFLY CAKES - SWEETEST MENU
From sweetestmenu.com
CAKE, CUPCAKE - BUTTERFLY CAKERY - PLANO, TEXAS
From butterflycakery.com
WHAT DO BUTTERFLIES EAT AND HOW CAN YOU ATTRACT THEM TO YOUR …
From morningchores.com
EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BUTTERFLY CAKE RECIPE - DELISH
From delish.com
BUTTERFLY BUNS | BAKING RECIPES | GOODTO
From goodto.com
TOP 10 FOODS THAT LOOK LIKE BUTTERFLIES
From top-10-food.com
BUTTERFLY CAKES - BAKE THEN EAT
From baketheneat.com
MADEIRA BUTTERFLY CAKES WITH PINK BUTTERCREAM AND JAM
From rachelsrecipepantry.com
MARY BERRY'S BUTTERFLY FAIRY CAKES RECIPE - BBC FOOD
From bbc.co.uk
380 BUTTERFLY CAKES IDEAS | BUTTERFLY CAKES, CAKE, CUPCAKE
From pinterest.ca
BUTTERFLY CAKES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
BRILLIANT BUTTERCREAM BUTTERFLY CAKES - HOLLY'S PINNY
From hollyspinny.com
BUTTERFLY CAKES | CUPCAKES WITH WINGS | COOKING WITH NANA LING
From cookingwithnanaling.com
You'll also love