Butterfly cakes

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Butterfly cakes


Keep the kids busy in the kitchen assembling these cute little butterfly winged cupcakes.

Cooking Time

Preparation Time :2 Min

Cook Time : 15 Min

Total Time : 17 Min


Serves :
  • 125g butter, softened

  • 1/2 cup (120g) caster sugar

  • 2 eggs, lightly beaten

  • 1 1/2 cups (225g) self-raising flour

  • 1/2 cup (125ml) milk

  • 1 teaspoon vanilla essence

  • 1/2 cup (125ml) thickened cream

  • 1/4 cup strawberry jam

  • Icing sugar, to dust


  • Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases.
  • Using electric beaters, cream butter and sugar until light and creamy. Gradually add egg, beating well between each addition. Add flour alternately with milk and vanilla. Divide evenly between patty cases. Bake for 12-15 minutes or until golden brown. Leave to cool.
  • Cut a circle from the top of each cake, then cut the circle in half. Beat cream in a small bowl until thick.
  • Put a teaspoon of jam into the top of each cake and top with a dollop of cream. Press two of the half circles onto each cake. Dust with icing sugar to serve.