I love old fashioned baking recipes. Uncomplicated. Down to earth. Practical. Using nothing more than basic pantry ingredients. This cupcake recipe is a staple in our house. A birthday party and afternoon tea treat resurrected from my childhood. Light. Delicate. Buttery. The perfect foil for these gorgeous butterfly cakes. Put together with fresh strawberries and cream and a dusting of icing sugar. So delicious they don’t last long at all.
Vanilla Butterfly Cakes With Strawberries and Cream.
Makes 10 Cupcakes
For the Cupcakes
125 grams unsalted butter, softened to room temperature
1/2 cup caster sugar
1 teaspoon vanilla extract
1 cup self raising flour
3-4 tablespoons milk
For the Butterfly Wings
1 cup cream
1 tablespoon caster sugar
a few drops vanilla essence
1/2 punnet strawberries
Icing sugar for dusting
To Bake the Cupcakes
PREHEAT oven to 180C. Line a muffin pan with 10 paper cases.
CREAM butter, sugar and vanilla in a mixing bowl until very light and fluffy.
BEAT in eggs one at a time until well combined.
FOLD in flour and just enough milk to achieve a batter of dropping consistency.
SPOON the batter evenly into the paper cases. Bake in preheated oven for 15 – 20 minutes or until a skewer inserted into the centres comes out clean. Place on a wire rack to cool.
To Assemble the Butterfly Cakes
WHIP one cup of cream with a tablespoon of caster sugar and a few drops of vanilla extract.
SLICE strawberries lengthwise into two or three slices, depending on size.
USE a sharp knife to cut a shallow V-shaped piece out of the top of each cupcake. Cut the top pieces of cake in half crossways to form 2 semicircles. Fill the centres of each cupcake with a heaped teaspoon of cream. Arrange 2 semicircles of cake and 2 slices of strawberry over the cream to form wings.
DUST with icing sugar.
These look so lovely! I bet they are incredible!
They are good. And so easy to make. Well worth trying.
Will absolutely try, thanks!
My Mum used to make fresh cream butterfly cakes so I have carried on the family tradition. So much more delicate than a cupcake, and more tasty I think. If you don’t have any strawberries, I put a little blob of strawberry or raspberry jam in before the whipped cream. Yum ! I also made them for our Queen’s jubilee tea party last summer and everyone loved them.
I love these with a little strawberry or raspberry jam too. And sometimes even lemon curd. They are so moreish I’m sure I’ll be whipping up another batch soon.
What a lovely idea for the wings! 😀
Thanks. I do prefer my cupcakes uniced and this combines two of my favourite things – strawberries and cream.