Butterfly Cakes With Vanilla Buttercream

Make For Your Mother


Butterfly Cakes With Vanilla Buttercream
These dainty little cakes, filled with vanilla buttercream and topped with cake butterfly wings are beautiful and delicious.


Butterfly Cakes With Vanilla Buttercream


  • 4 oz soft butter
  • 4 oz caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 4 oz self-rising flour


  • 4 oz soft butter
  • 6 oz icing sugar sifted
  • 1 vanilla pod
  • 1 tbsp milk

Preheat the oven to 350 degrees F. Place 12 paper cake cases in the indents of a twelve-hole tart tray.

Cream the butter and sugar together until very light and fluffy. Beat each egg separately into the butter mixture, then beat in the vanilla extract. Fold in the flour until well mixed.

Spoon the cake mixture into the paper cake cases until two-thirds full. Bake on the middle shelf of the oven for 15-18 minutes, until golden brown and firm to the touch when gently pressed. Remove from the oven and allow to cool.

Meanwhile make the buttercream: beat the butter and sifted icing sugar together until very light and creamy, beat in the milk and finally the seeds scraped from inside the vanilla pod.

Using a sharp knife, cut a 1 inch circle from the center of each cake. Cut the circle of cake in half to make ‘butterfly wings’. Fill each hole with buttercream, then place the ‘wings’ on top. Finally dust with sifted icing sugar.

Makes 12

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  www.thasc.com

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