Seriously.
I love butterfly cakes, they just remind me of baking when I was little as they were usually the stand by cake, there was always enough ingredients in the house to make them and they are a bit more interesting than fairy cakes with a bit of icing on top (particularly if you’re lacking sweeties to jazz those up).
But now, considering their retro-ness, I think they need to make a comeback and possibly in a range of interesting flavours (I’m seriously considering making coffee and walnut ones).
(Slightly heavy dusting of icing sugar going on here)
Makes about 12- 18
2 eggs
Butter/Margarine
Sugar
Self-rising flour
(All above, same weight as the eggs)
1tsp vanilla essence
1/2 tsp baking powder (if like me you’ve had the self-raising flour a while and don’t really trust it’s rising powers)
- Preheat oven to 180C/Gas 5
- Cream together butter and sugar.
- Add flour (and baking powder), vanilla essence and eggs slowly and mix in well.
- Divide between cake cases
- Bake for 12-15mins or until skewer comes out clean/bounce back when pressed
- Allow to cool
- Mix up icing from icing sugar, butter, vanilla essence and a little hot water.
- Cut a section out of the top of the cake, fill dip with icing. Cut removed cake piece in half and fashion into butterfly wings.
- Dust with icing sugar and eat.
Possibly replace vanilla with other flavours, maybe lavender?
