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    You are in: Home / Baking / Butterfly Cakes Recipe
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    Butterfly Cakes

    Butterfly Cakes. Photo by Saturn

    1/2 Photos of Butterfly Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chelsea^_^'s Note:

    Turn your simple cupcakes into delicious treats. : ) I got bored with making plain cupcakes, so I decided to put my custard powder to good use, with a delicious filling for the cupcakes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cream butter, vanilla and sugar until light and fluffy.
    2. 2
      Add eggs one at a time, beating well after each addition.
    3. 3
      Sift flour and baking powder together. Fold into the creamed mixture.
    4. 4
      Stir in milk.
    5. 5
      Place 18 cupcake cases in a cupcake tin. Spoon mixture evenly into paper cases.
    6. 6
      Bake at 190°C (375°F) for 15 minutes or until cakes spring back when lightly touched.
    7. 7
      Transfer to wire rack and allow them to cool completely.
    8. 8
      While cooling, mix all icing ingredients together (butter, icing sugar, custard powder) and beat together until creamy.
    9. 9
      Cut a slice from the top of each cup cake. Cut this in half.
    10. 10
      Place a teaspoonful of the icing in each cavity.
    11. 11
      Arrange wings on cake.

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    Ratings & Reviews:

    • on October 12, 2009

      55

      Wow! These cupcakes were out of this world. The flavor was terrific. They were light, fluffy with a slight crisp sugary top. My only difficulty was making the icing. I couldn't make fluffy icing for the life of me. I used Bird's custard powder, and I hope this is what I was supposed to use. I had to add some milk because it was too stiff. Maybe my butter wasn't soft enough. Regardless, they were delicious and will become a staple for my cupcake loving boys.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2008

      55

      The cupcakes tasted sensational....it truly reminded me of mum's butter cakes from when i was young. I managed to get 18 out of the batch but that meant that i couldn't make the butterfly wings because it wasn't big enough. Nevertheless, the cakes were still great. I also found that the qty for icing ingredients was insufficient to ice them all. I ended up making an extra batch. Love the custard flavouring. This is the first batch of cupcakes i've ever made from scratch. No more baking mixes from the supermarket...yay!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2006

      55

      These were so easy to make. They came together REALLY well. I only got 12 out of my batch though. And they weren't really big enough to make butterflies out of. Next time, I will try making 8 ot 10 instead. That aside, the flavour is divine! Not too sweet, just like I like them. They are also airy and moist. Wonderful texture! I did have a bit of a problem when I went to make the icing. I had no butter! So I ended up using vegetable shortening, milk and vanilla instead of butter. I still used the icing sugar and the custard powder. I love these so much. I am putting this recipe into my "permanent" book!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butterfly Cakes

    Serving Size: 1 (148 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 144.3
     
    Calories from Fat 62
    43%
    Total Fat 6.9 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 40.5 mg
    13%
    Sodium 94.3 mg
    3%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 0.1 g
    0%
    Sugars 13.4 g
    53%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    custard powder

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