Butterfly cake recipes
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Butterfly Cupcakes - A Feast For the Eyes and Tummy!
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Wheat Free Butterfly Cupcakes
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Chocolate Butterfly Cakes
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Ingredients
- BUNS
- 4 oz sugar
- 4 oz self raising flour
- 4 oz butter
- 2 eggs
- ICING
- 2 egg whites
- 4 Tbsp golden syrup
- 100 g caster sugar
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1 tsp real vanilla extract (not essence)
Method
- 1. Put all of the ingredients for the buns into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
- 2. Divide the mixture into a 12-bun muffin tin lined with cupcake cases, and bake in the oven for 15–20 minutes. They should have risen and be golden on top; you want a little peak if possible.
- 3. Let them cool a little in their tin on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
- 4. Now for the topping. Here there is a slight dilemma, as you’ll make more than you need for the 12 buns, but if you halve the quantities, you won’t have quite enough. If you’re making these for you and your one true love, then I presume you won’t need all 12 of them, in which case you could freeze most of the buns to be iced and eaten at some later date, and halve the topping ingredients to decorate the few you want today.
- 5. This is a topping that has a kind of meringue base, by which you whisk egg whites over heat until they’re stiff and gleaming. Think Mr Whippy. So make a doubleboiler with a bowl that will fit snugly over a saucepan of barely simmering water, and put all of the ingredients for the icing, except for the vanilla and sprinkles, into the bowl. Whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue. This will take about 5 minutes, so be patient.
- 6. Take the bowl off the saucepan and on to a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little. You want a proper peaked and whipped covering here, so spoon some icing over each bun, and then dollop another spoonful over in a swirly fashion.
- Top with whatever you fancy - I've topped with wafer butterflies.
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Add commentIngredients
- 100g spreadable butter
- 100g caster sugar
- 2 medium free range eggs
- 1 teaspoon vanilla extract/essence
- 100g wheat free and gluten free flour
- 1 teaspoon baking powder
- 300g icing sugar, sifted
- 50g unsalted butter
- 125g cold cream cheese
- 8 strawberries
- handful whole and crushed pecans
Method
- Pre heat the oven to 190c, gas mark 5 or 375F
- 1. Cream the butter and sugar togther until light and fluffy using an electric whisker.
- Gradually add the egg, beating constantly. Add 1 dessert spoon of warm water and the vanilla.
- Gently fold in the flour.
- 2. Place mixture in cupcake cases either 12 small cases or 9 large cases and bake for 20 minutes.
- Cream Cheese Frosting
- 300g icing sugar, sifted
- 50g unsalted butter
- 125g cold cream cheese
- 1.Beat the icing sugar and butter together with an electric whisker on a medium-slow speed until the mixture comes togther and is well mixed.
- 2.Add the cream cheese and beat until completely incorporated.
- Turn the Mixer to high speed and continue beating until the frosting is light and fluffy for another 5 minutes.
- Do not overbeat as it will become runny.
- 3. When the butterfly cakes have cooled, spread the frosting on the top and decorate with sliced fresh strawberries to make buttefly wings.
- Or cut the top of the cupcake where it has risen, fill the hole with cream cheese frosting, cut the cake top in half and place on top of the cake to resemble wings.
- Garnish with crushed pecans or use whole pecans if fruit is not desired.
- http://www.youtube.com/watch?v=QhMDPMsFW1M
Ingredients
- FOR FAIRY CAKES
- 4 oz margarine
- 4 oz caster sugar
- 3 oz and 1oz respectivly Self-raising flour and cocoa powder
- 2 eggs
- FOR CHOCOLATE BUTTER ICING
- 2 oz margarine
- 4 oz sieved icing sugar
- 1 oz cocoa powder
- a little icing sugar for dusting
Method
- Cream margarine and sugar until light and fluffy.
- Beat in eggs one at a time. If mixture begins to curdle add a little of the flour.
- Gently fold in rest of flour.
- Half fill paper bun cases with the mixture.
- Bake in oven for about 20 mins. at 190ºC/370ºF/gas mark 5.
- Make butter icing as follows:
- cream margarine and icing sugar together add cocoa powder, mix well.
- When the fairy-cakes are cold dust with a little icing suger. With a sharp pointed knife cut a round out of the top of each fairy cake, fill with butter icing. Cut the slice of cake you've cut off in two and arrange as "wings" on the icing. (see photo)
- Done.
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