BUTTERFLY CAKES RECIPE | BBC GOOD FOOD
Provided by: Liberty Mendez
Categories: Afternoon tea, Dessert, Treat
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: Makes 10
|110g butter , softened|
|110g caster sugar|
|1 tsp vanilla extract|
|110g self-raising flour|
|½ tsp baking powder|
|1 tbsp milk , plus 2 tbsp if needed, to loosen the buttercream|
|strawberry jam (optional)|
|300g icing sugar|
|150g butter , softened|
|2 tsp vanilla paste|
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
Calories 419 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 42 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.7 milligram of sodium
HOW TO CUT AND ASSEMBLE A BUTTERFLY CAKE | JUST A PINCH RECIPES
Provided by: Linda Kauppinen @cyrene
Prep time: 10 minutes
|1 or more – round, single layer cakes of your choice of size and flavor|
|1 – knife|
- 1. Cut cake in half. Then cut each half in 1/3 and 2/3 pieces.
- 2. On a tray, arrange the cake pieces with the curved sides together to form the butterfly.
- 3. Separate the cake pieces to form the wings.
- Now you can decorate your butterfly. I found that using stick candy or tube licorice is great for the body mid section.
AIR FRYER BUTTERFLY CAKES – RECIPE THIS
Provided by: RecipeThis.com
Total time: 32 minutes
Prep time: 20 minutes
Cook time: 12 minutes
|300 g Thermomix Buttercream|
|120 g Unsalted Butter|
|120 g Caster Sugar|
|120 g Self Raising Flour|
|1 Tbsp Vanilla Paste|
|2 Large Eggs|
|1 Tbsp Icing Sugar|
|Cosori Air Fryer|
|Small Pudding Dishes|
|Cupcake Paper Liners|
- Load into the Thermomix or stand mixer, your butter and sugar and mix on speed 3 for 3 minutes.
- Scrape the sides and add the vanilla and the eggs mix on speed 3 for a further 3 minutes.
- Then add the flour and mix on speed 4 for 1 minutes. Then scrape the edges.
- Load the cupcake batter into paper cases to ¼ full and then inside your small pudding dishes.
- Load into the air fryer and cook for 12 minutes at 160c/320f. Allow to fully cool on a cooling tray. Whilst they are air frying clean the Thermomix and then make your buttercream.
- Then once the cupcakes are cool, slice a circle around the tops and remove the centre, making sure you don’t go too low. Then slice these cake pieces in half lengthways.
- Next load the nozzle into the piping bag and the piping bag over the drinking glass. Add the buttercream and use your hands to tightly twist the piping bag and add a peg to the top. Cut the bottom off the piping bag so that the nozzle comes through.
- Pipe your butterfly bun holes.
- Then place the two slices of bun over to form a butterfly.
- Then sprinkle with icing sugar before serving.
Calories 299 kcal, CarbohydrateContent 23 g, ProteinContent 4 g, FatContent 22 g, SaturatedFatContent 13 g, TransFatContent 0.4 g, CholesterolContent 92 mg, SodiumContent 22 mg, FiberContent 0.3 g, SugarContent 15 g, UnsaturatedFatContent 7 g, ServingSize 1 serving
SPRING BUTTERFLY CAKE RECIPE | LAND O’LAKES
Provided by: Land O’Lakes
Total time: 0 minutes
Prep time: 40 minutes
Yield: 16 servings
|1 (15.25- to 16.5-ounce) package white cake mix|
|1 cup milk|
|1/3 cup Land O Lakes® Butter melted|
|3 large Land O Lakes® Eggs (whites only)|
|1 large Land O Lakes® Egg|
|1 teaspoon vanilla|
|3 (1-ounce) squares white chocolate, melted, cooled|
|3 (1-ounce) squares bittersweet chocolate, melted, cooled|
|1 cup Land O Lakes® Butter softened|
|6 cups powdered sugar|
|1 tablespoon vanilla|
|5 to 8 tablespoons Land O Lakes® Half & Half|
|Decorator candies or sanding sugars|
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottom of each pan with waxed or parchment paper, cut to fit.
- Combine cake mix, milk, melted butter, egg whites, egg and vanilla in bowl; beat at medium speed until well mixed. Pour half of batter into bowl. Add melted white chocolate to 1 bowl and melted bittersweet chocolate to other bowl; stir each until well mixed.
- Drop half of white batter by tablespoonfuls into each prepared pan; do not spread batter. Spoon half of chocolate batter into each pan, dropping it between spoonfuls of white batter. Using table knife, swirl batters to create marbled design. Smooth top of batter.
- Bake 25-35 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes. Invert cakes onto cooling rack. Remove waxed or parchment paper. Cool completely.
- Beat 1 cup butter in large bowl at medium speed until creamy. Add powdered sugar, vanilla and enough half & half for desired frosting consistency. Beat at low speed until well mixed.
- Place 1 cake layer, top-side down, onto large serving plate. Spread top with 1 cup frosting. Place second layer, top-side up, over frosted layer.
- Trim 1/2-inch slice from 2 opposite sides of cake. Cut cake in half between trimmed sides.
- Spread 1/2 cup frosting over cut-sides of cake. Turn cake pieces and place frosted cut-sides together, forming body of butterfly. Make 2 V-shaped cuts in each outer edge to create separation of wings. Freeze cake at least 1 hour. Frost cake with small amount of frosting to seal crumbs. Return to freezer 15-30 minutes or until frosting is firm.
- Remove from freezer; frost cake. Decorate wings with candies or sugars as desired. Make 2-inch cut in end of licorice twist. Pull apart to create antenna. Place licorice in center of cake to form butterfly body. Pipe frosting along edges of cake, if desired.
- Spring Butterfly Cake Template
Calories 520 calories, FatContent 24 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 77 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 4 grams
BUTTERFLY CAKES RECIPE – BBC FOOD
Provided by: Stacie Stewart
Prep time: 30 minutes
Cook time: 30 minutes
Yield: Makes 12 small fairy cakes, or 6 deep cupcakes
|100g/3½oz unsalted butter, softened|
|100g/3½oz caster sugar|
|2 free-range eggs, at room temperature, lightly beaten|
|100g/3½oz self-raising flour|
|1 tsp vanilla extract|
|¼ tsp fine salt|
|1 tbsp milk|
|125g/4½oz unsalted butter, softened|
|200g/7oz icing sugar, sifted|
|1 tbsp milk|
|1 tsp vanilla extract|
|lemon curd or jam for the topping (optional)|
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)
- Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
- Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.
- Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.
- Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.
- Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.
- Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)
- When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.
- To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage.
- To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar.
EASY BUTTERFLY CAKES RECIPE | DELICIOUS. MAGAZINE
Provided by: The delicious. food team
Total time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: Makes 12
|For the cupcakes|
|160g unsalted butter, softened|
|160g golden caster sugar|
|3 medium free-range eggs, beaten|
|160g self-raising flour|
|2 tsp vanilla bean extract|
|For the buttercream|
|160g unsalted butter, softened|
|270g icing sugar|
|1 tsp vanilla bean extract|
|You’ll also need…|
|12-hole muffin tin|
|12 cupcake paper muffin cases (we used Dr Oetker)|
|Disposable piping bag|
- Heat the oven to 170°C/150°C fan/gas 3½. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to a thick smooth batter (this will take about 5 minutes).
- Line the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin on wire rack.
- Meanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.
- Use a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep. Cut the cake circle in half to make butterfly wings.
- Fill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.
Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
How do you cut a butterfly cake?
To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’.
How do you make a butterfly cupcake?
Whisk or beat until smooth and paler in colour. Use a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep.
How to decorate a cake like a butterfly?
Be sure that you keep the decorations on the butterfly wings symmetrical. Place a straight candy stick in the middle of the cake to form the body of the butterfly. Licorice or fruit roll ups make nice antennae. You can sprinkle the entire cake with sugar when you finish to add a glittery touch to decorate the cake.
Do you need a special pan to make a butterfly cake?
You do not need a special butterfly cake pan to make a butterfly cake; you can create your own simple butterfly cakes using two round cake pans. Bake the cake according to the directions on the cake box or recipe. The important thing is to bake the cake in two 9 inch (22 cm) round cake pans.