Butterfly cakes

• Preparation: 15 minutes
• Cooking: 15 minutes
• Servings: 12 cakes

Ingredients

For the cakes:

• 110g butter or margarine
• 110g sugar (demerara or caster)
• 2 eggs
• 110g self-raising flour
• 2 teaspoons baking powder

For the butter icing:

• 220g icing sugar
• 110g butter
• A splash of milk
• Jam (optional)
• Sprinkles to decorate (optional)

Method

• Cream the butter or margarine and sugar together in a large bowl using a wooden spoon. Then stir in the eggs.
• Fold in the flour and baking powder and whisk the mixture togther until pale and creamy.
• Lay out 12 paper cake cases on a baking sheet or bun tin.
• Using a teaspoon, evenly distribute the mixture between the cake cases.
• Bake in the oven at 200°C (180°C for fan assisted ovens) until golden brown.
• Remove from the oven and leave to cool.
• Whilst the cakes are cooking, prepare the butter icing filling by creaming the butter and sugar together in a bowl. Add in a splash of milk, if required, to make the icing a little more liquid.
• Once the cakes have cooled, use a sharp knife to slice off the tops and then cut these in half. These little pieces of cake will be your butterfly wings! If your cakes are a little flat, you can cut out a shallow cone shape instead.
• Fill the hole with the a little jam (if using) and some butter icing. Then place the wings on top of the cake.
• Sprinkle a little icing sugar on top of your cakes and decorate with sprinkles if desired.