Home > Food > Life > TMC Recipe Of The Week: Butterfly Cakes

100g/3½oz baking spread
100g/3½oz caster sugar
2 large free-range eggs
100g/3½oz self-raising flour
1 level tsp baking powder


Preheat the oven to 180C/160C Fan/Gas 4.

Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.

Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half.

To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.

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