Butterfly cakes bbc good food recipes - Afternoon tea

Author: Stanley Santos  

We’ve got fun cupcakes for every season – from spring lamb cupcakes at Easter to reindeer cupcakes at Christmas. The flavoured syrup help the cakes stay moist, so you can make them a day ahead and decorate the next day Pretty little cupcakes filled with jam and cream and a butterfly on top.

Butterfly cupcakes

Butterfly cupcakes
These pretty cupcakes are perfect for a special occasion. The flavoured syrup help the cakes stay moist, so you can make them a day ahead and decorate the next day
Provided by: Miriam Nice
Total time: 145 minutes
Cook time: 25 minutes
Prep time: 120 minutes
Yields: 24 items
Cuisine: British
Number of ingredients: 12
  • 300g golden caster sugar
  • 4 eggs
  • 300g butter , melted and cooled
  • 300g self-raising flour
  • 300g golden caster sugar
  • 1 tbsp dried lavender flowers
  • 400g butter , softened
  • 550g icing sugar
  • 3 food colourings gels (we used purple, yellow and pink)
  • 400g white chocolate
  • 3 food colourings gels (we used purple, yellow and pink)
  • 2 chocolate biscuits , crushed (we used Oreos but removed the white filling)
  • Calories: 558 calories
  • Fat: 30 grams fat
  • Saturated Fat: 19 grams saturated fat
  • Carbohydrate: 67 grams carbohydrates
  • Sugar: 57 grams sugar
  • Fiber: 1 grams fiber
  • Protein: 4 grams protein
  • Sodium: 0.7 milligram of sodium
How to cook:
  1. Heat oven to 180C/160C fan/gas 4 and line two 12-hole cupcake tins with paper muffin cases. Put all the cake ingredients in a large bowl and whisk with an electric whisk for 3-4 mins or until pale and light. Divide the mixture evenly among the 24 cases and bake for 20 mins or until a skewer inserted into the centre of a cake comes out clean. Leave to cool on a wire rack.
  2. While the cupcakes bake, make the syrup. Put the sugar, lavender and 300ml water in a medium pan over a low heat. Bring gradually to the boil, cook for 2 mins, then turn off the heat and leave to infuse. When cold, strain through a sieve into a small jug.
  3. To make the icing, put the butter, icing sugar and 100ml of the syrup in a large bowl. Mix with a wooden spoon, then switch to an electric whisk and whisk until smooth and fluffy. Divide the mixture between three bowls. Add a tiny dot of food colouring gel to each bowl to make three different colours of buttercream – stir to mix, then transfer half of each colour to disposable piping bags.
  4. Use a cocktail stick to poke a few little holes in the top of the cupcakes, then drizzle each with 1 tsp of the syrup. Put 1 heaped tsp of icing onto each cake (do eight of each colour) and swirl it round with the back of the spoon to completely cover the top. Next, use the matching piping bag to pipe a straight line about 2-3 cm long across the middle of each cake.
  5. To make the wings, melt the white chocolate in a heatproof bowl over a pan of simmering water. Divide into three smaller bowls and add the same gel colours as before. Cut 8cm squares of baking parchment and, using a pen, draw a pair of butterfly wings on each square so that the design shows through on the other side or, if you prefer, trace the design below. Turn the paper over and, using the line as a guide, paint on the melted chocolate. Sprinkle crushed biscuits on the edges to create patterns, then leave to set. Once set, gently push the wings into the cupcakes at a 45-degree angle.
Notes: Glamorous fairy cakes recipe, For the cakes · 140g butter , very well softened · 140g golden caster sugar · 3 medium eggs · 100g self-raising flour · 25g custard powder or cornflour

Butterfly Cupcakes (Traditional British Butterfly Cakes)

Butterfly Cupcakes (Traditional British Butterfly Cakes)
Pretty little cupcakes filled with jam and cream and a butterfly on top. Traditional British treat at children's parties.
Provided by: Christina's Cucina (adapted from Good Housekeeping)
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 36 servings
Cuisine: British, Scottish
Number of ingredients: 8
  • 1 jar raspberry jam, good quality; I like Mackays or Bonne Maman (you won't use the entire jar)
  • 1 cup (8 oz) heavy whipping cream, whipped
  • powdered sugar for dusting
  • 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
  • 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)
  • 6 eggs, beaten
  • 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
  • a good pinch of salt
  • Calories: 62 calories
  • Carbohydrate: 9 grams carbohydrates
  • Cholesterol: 34 milligrams cholesterol
  • Fat: 2 grams fat
  • Fiber: 0 grams fiber
  • Protein: 2 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 cupcake
  • Sodium: 16 grams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 1 grams unsaturated fat
How to cook:
  1. In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
  2. Add about one third of the beaten eggs, and mix well at medium speed.
  3. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
  4. Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
  5. Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
  6. Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
  7. Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.
Notes: Lemon fairy cakes, For the cake: · 125g of caster sugar · 125g of softened butter · 125g of self raising flour · 1 tbsp Vanilla extract · 1 lemon/ 3-4 tbsp lemon juice

Easy butterfly cakes

Easy butterfly cakes
Light-as-air sponge is topped with vanilla buttercream in these almost-too-good-to-eat butterfly cakes. They’re great to make with kids – or as part of a retro afternoon tea. We’ve got fun cupcakes for every season – from spring lamb cupcakes at Easter to reindeer cupcakes at Christmas. Or, for a grown-up cupcake, try making these gorgeous ganache cupcakes?
Provided by: The delicious. food team
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 12 items
Cuisine: British recipes
Number of ingredients: 14
  • For the cupcakes
  • 160g unsalted butter, softened
  • 160g golden caster sugar
  • 3 medium free-range eggs, beaten
  • 160g self-raising flour
  • 2 tsp vanilla bean extract
  • For the buttercream
  • 160g unsalted butter, softened
  • 270g icing sugar
  • 1 tsp vanilla bean extract
  • You’ll also need…
  • 12-hole muffin tin
  • 12 cupcake paper muffin cases (we used Dr Oetker)
  • Disposable piping bag
How to cook:
  1. Heat the oven to 170°C/150°C fan/gas 3½. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to a thick smooth batter (this will take about 5 minutes).
  2. Line the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin on wire rack.
  3. Meanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.
  4. Use a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep. Cut the cake circle in half to make butterfly wings.
  5. Fill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.
Notes: Mary Berry's butterfly fairy cakes recipe, Ingredients · 100g/3½oz baking spread · 100g/3½oz caster sugar · 2 large free-range eggs · 100g/3½oz self-raising flour · 1 level tsp baking powder · 1 orange, grated

Butterfly buns recipe

Butterfly buns recipe
Prepared in just 20 mins this butterfly buns recipe is perfect for beginners and ideal for baking with children. Packed with buttercream and strawberry jam
Provided by: Jessica Dady
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 10 items
Cuisine: Baking
Number of ingredients: 10
  • 100g (4oz) caster sugar
  • 100g (4oz) butter, softened
  • 2 large eggs
  • 100g (4oz) self-raising flour
  • ½ tsp baking powder
  • 15ml (1tbsp) milk
  • 50g (2oz) butter, softened
  • 75g (3oz) icing sugar
  • 2tbsp strawberry jam
  • Icing sugar, for dusting
  • Calories: 243 Kcal
  • Sugar: 20 g
  • Fat: 14 g
  • Sodium: 0.4 g
  • Protein: 3 g
  • Carbohydrate: 27 g
How to cook:
  1. Preheat the oven to 190C, gas 5. Line a muffin tray with 10 paper muffin cases.
  2. Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
  3. Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
  4. To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
  5. Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
Notes: Chocolate fairy cakes recipe, 100g caster sugar · 100g unsalted butter, softened · 2 large eggs · 1 tsp vanilla paste · 80g self-raising flour · 2 tbsp cocoa powder · ½ tsp baking powder · 2 tbsp
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