Recipe: Butterfly cakes

August 20, 2012

Here is a recipe that reminds me of my childhood – memories of farmers wives kitchens and soft creamy butterfly cakes – oh heaven …


  • 125g butter (room temperature – slightly softened)
  • 180g caster sugar
  • 185g plain flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 eggs
  • grated lemon zest (1 lemons worth)


  • 200ml of whipping cream
  • 1 tablespoon of icing sugar
  • 1 teaspoon vanilla paste
  • extra icing sugar for dusting
  1. Pre-heat oven to 160 degrees C (315F) – line a 12 hole muffin tray with with paper cases.
  2. To make the cakes – add all the ingredients together into a mixing bowl and mix with an electric mixer until combined (how easy is that) beat for 2 mins until pale in colour.Spoon mixture into the cases and bake for 20-30 mins until golden brown. Cool on a wire rack.
  3. Make the topping – whip the cream, sugar + vanilla in a bowl until lightly thickened.
  4. Slice the rounded top of each of the cakes – making a slight indentation in the cake – and cut this top in half to make the wings. Dollop a little of cream into the crevice and place the little wings on top and dust with powdered sugar.

These are so light and tempting and delicious – too too yummy

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