Butterfly Cakes
photo by Saturn
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
18
ingredients
- 125 g butter, softened
- 1 teaspoon vanilla essence
- 1⁄2 cup caster sugar
- 2 eggs
- 1 cup standard plain flour
- 2 teaspoons baking powder
- 1⁄4 cup milk
- icing
- 1 tablespoon butter, softened
- 6 tablespoons icing sugar, sifted
- 1 tablespoon custard powder
directions
- Cream butter, vanilla and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour and baking powder together. Fold into the creamed mixture.
- Stir in milk.
- Place 18 cupcake cases in a cupcake tin. Spoon mixture evenly into paper cases.
- Bake at 190°C (375°F) for 15 minutes or until cakes spring back when lightly touched.
- Transfer to wire rack and allow them to cool completely.
- While cooling, mix all icing ingredients together (butter, icing sugar, custard powder) and beat together until creamy.
- Cut a slice from the top of each cup cake. Cut this in half.
- Place a teaspoonful of the icing in each cavity.
- Arrange wings on cake.
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Reviews
-
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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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!
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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!
Tweaks
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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!
RECIPE SUBMITTED BY
I love cooking and enjoying finding and trying out new recipes! Nothing makes me more happier than to see people enjoying the foods I've cooked!
I currently live in New Zealand, but was born in America and I have lived in Singapore too. So I've pretty much traveled the world.