Butterfly Cakes

A cute and simple sponge cake bringing back all the nostalgic childhood memories.

Makes 12


125g butter

125g self raising flour

125g caster sugar

1 teaspoon vanilla extract

2 eggs

1 teaspoon baking powder

2 tablespoons milk

For the buttercream

125g icing sugar

40g butter

Half teaspoon vanilla extract

Few drips of icy water


Preheat oven to 200c / 180c

Add all your ingredients to a large mixing bowl. Whisk together and spoon into your cases.

Bake for approximately 15-20 minutes keeping an eye so when they have risen and are nicely golden they are ready to come out.

Allow to cool for 5 minutes, then transfer to a wire baking rack .

While the cakes are cooling mix up your buttercream.

Once fully cooled cut out a circle about 1cm deep in the centre of the cake leaving about a centimetre around the outside of each cake. Spoon your buttercream in the centre and cut your sponge circle in half and stick on into the buttercream to replicate butterfly wings. Dust over a little icing sugar to pretty up.