Description
Delicate and airy, these classic butterfly cakes combine a light vanilla sponge with a silky buttercream filling. Perfect for afternoon tea, these treats feature ‘wings’ made from the sponge itself, dusted with a fine layer of icing sugar for an elegant finish.
Ingredients
- 300g salted butter, softened
- 175g caster sugar
- 3 large eggs, room temperature
- 175g self-raising flour
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
- 250g icing sugar
Instructions
- Preheat oven to 180°C (350°F) and line a 12-hole muffin tin with paper cases.
- Beat 175g of butter and the caster sugar together for 3 to 5 minutes until the mixture is exceptionally pale and fluffy.
- Add the eggs one at a time, beating for at least one full minute after each addition to establish a stable emulsion.
- Stir in 2 tablespoons of the milk using a gentle hand to soften the batter.
- Sift in the self-raising flour and add the vanilla extract, then use a silicone spatula to fold the flour in by hand using a ‘J’ motion.
- Divide the batter evenly among the 12 paper cases, filling each about two-thirds full.
- Bake in the center of the oven for 18 to 22 minutes until golden brown and the tops spring back.
- Transfer the cakes to a wire rack to cool completely.
- Prepare the buttercream by beating the remaining 125g of butter with the icing sugar and remaining 2 tablespoons of milk until stiff.
- Cut a shallow circle out of the top of each cake, slice it in half to create wings, fill the hollow with buttercream, and press the wings into the frosting at an angle.
Notes
To ensure the lightest possible sponge, make sure your eggs and butter are at a similar room temperature (ideally 19°C) before you begin the creaming process. If the batter begins to curdle when adding eggs, add a tablespoon of your weighed flour to help stabilize the emulsion. Always use a small serrated knife for the ‘butterfly cut’ to avoid compressing the delicate crumb of the cooled cakes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British