The method for mixing these cakes is an ‘all-in together’ method – so it’s very easy. This recipe never fails to deliver a lovely light cake perfect for filling with a butter cream to make butterfly cakes. Great for a Sunday afternoon tea with friends.
Preheat oven to 180C.
Place flour, sugar, butter, eggs, milk and vanilla extract in a bowl and mix on the electric mixer until all ingredients are well mixed. Beat until mix is light and creamy.
Spoon the mixture into muffin cases in tins until three-quarters full. Bake in the preheated oven for 20 mins or until cakes are golden and spring back when touched in the centre. Allow the cakes to cool on a cake cooler.
To decorate, remove a round of cake from the surface with a sharp knife. Cut this round into two to create the butterfly wings.
Pipe the prepared mock cream into the top of the cake in a continuous spiral. Top the cake with the removed piece of cake (the wings) and dust with icing sugar.
Makes 1 dozen muffin sized cakes or 24 patty cakes.
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