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

    Butterfly Cakes. Photo by Saturn

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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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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on October 12, 2009


      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.

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    • on January 01, 2008


      The cupcakes tasted 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!

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    • on May 08, 2006


      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


    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
    Total Fat 6.9 g
    Saturated Fat 4.2 g
    Cholesterol 40.5 mg
    Sodium 94.3 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 0.1 g
    Sugars 13.4 g
    Protein 1.5 g

    The following items or measurements are not included:

    custard powder

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