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Save to my recipesStrawberry Butterfly Cakes Ingredients
| 100 grams | Butter at room temperature | |
| 100 grams | Golden Caster Sugar (Billington's) |  |
| 100 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 0.50 tsp | Baking Powder | |
| 2 | Free Range Eggs medium |  |
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Strawberry Butterfly Cakes
Recipe Submitted By: bakingmad
Chances are butterfly cakes are one of those first few recipes that you learnt to cook so why not enjoy an hour in the kitchen and bake them with your own children. If you have some angelica, cut into strips for butterfly antennae or go mad with tiny readymade tubes of piping icing and sugar sprinkles for colourful wing decorations.
Get together with your favourite people this summer, and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry or call 0870 164 9422.
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 15 minutes |
| Portions | Makes 12 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 100 grams | Butter at room temperature | |
| 225 grams | Icing Sugar (Silver Spoon Homegrown) |  |
| 50 grams | Strawberries hulled and chopped | |
| Icing Sugar (Silver Spoon Homegrown) plus a little extra sifted sugar to decorate | |
|
| 6 | Strawberries to decorate |
This recipe uses
How to make Strawberry Butterfly Cakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12 section bun or muffin tray with paper cake cases.
- Add the soft margarine, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.
- 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. Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.
- 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.
- Cut a small circle from the top of each cake with a small knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes. 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.
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