Butterfly Cakes
Ingredients for the cakes
110g (4oz) butter or margarine
- 110g (4oz) caster sugar
- 2 medium size eggs
- 75g (3oz) self-raising flour, sieved
- 2 – 3 drops Dr. Oetker Natural Vanilla Extract
- Dr. Oetker Baking Cases
For the icing
- 1 x 325g tub Dr. Oetker EasyIce Vanilla Butter Icing
Or
- 75g (3oz) unsalted butter
- 175g (6oz) icing sugar
- a few drops of Dr. Oetker Natural Vanilla Extract
- milk or warm water
To decorate
Method
- Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake tin.
- Cream together the butter and sugar until light and fluffy.
- Gradually beat in the eggs and the Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.
- Fold in the remaining flour with a metal spoon.
- Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
- Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
- Cut each circle in half and set aside.
- Fill each cake with the EasyIce Vanilla Butter Icing.
- Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
- Gradually sift and beat in the icing sugar.
- Mix in Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable and use as above.
- Place two half circles of cake on top to resemble butterfly wings.
- Dust the top of each cake lightly with the sieved icing sugar.
Makes: approx. 16