Easy Butterfly Cakes with Vanilla Buttercream
Classic butter cakes baked in a muffin tin and decorated as butterflies. Soft sponge flavored with vanilla bean extract, topped with smooth vanilla buttercream. Cut circles from cooled cakes, halve them for wings, and pipe icing into the cavity before positioning the wings on top. Finished with a dusting of icing sugar.
Ingredients
- 11 tbsp unsalted butter, softened
- ¾ cups golden superfine sugar
- 3 medium free-range eggs, beatenregular eggs1:1neutral
May slightly affect color and texture
- 1 ¼ cups self-rising flourall-purpose flour + baking powder160g flour + 2.4g baking powderneutraladds gluten
Must sift together with flour
- 2 tsp vanilla bean extractvanilla essence0.75:1neutral
Essence is more potent; reduce quantity slightly
- 1 ¼ cups powdered sugar
- 1 tsp vanilla bean extractvanilla essence0.75:1neutral
Essence is more potent; reduce quantity slightly
Instructions
- 1
Heat oven to 350°F (300°F fan, gas 3.5).
- 2
Combine softened butter, golden superfine sugar, beaten eggs, self-rising flour, and vanilla bean extract in a large bowl.
- 3
Beat with an electric hand mixer or wooden spoon until a thick smooth batter forms, about 5 minutes.
- 4
Line the muffin tin with paper cases and spoon batter evenly into each hole.
- 5
Bake for 20-25 minutes until risen, golden, and a skewer inserted in the center comes out clean.
- 6
Cool in the tin on a wire rack.
- 7
Make buttercream by beating softened butter in a large bowl with an electric hand mixer or wooden spoon.
- 8
Add half the powdered sugar and beat until combined.
- 9
Add remaining powdered sugar with vanilla bean extract.
- 10
Whisk or beat until smooth and paler in color.
- 11
Using a small sharp knife, cut a circle from the top of each cooled cupcake, leaving a border no more than ⅓" deep.
- 12
Cut each cake circle in half to create butterfly wings.
- 13
Fill a disposable piping bag with buttercream and cut off the tip (no nozzle needed).
- 14
Pipe icing into the cavity of each cake.
- 15
Position the cake wings on top of the piped icing.
- 16
Sieve powdered sugar over the cakes and serve immediately or store for later.
Tips
Beat the batter thoroughly for the full 5 minutes to ensure a smooth, even texture.
Check cakes are done by inserting a skewer in the center; it should come out clean.
Make sure cakes are fully cooled before decorating to prevent icing melting.
A palette knife works well for spreading icing if you prefer not to pipe.
Good to Know
Keep in a sealable container for up to a few days.
Bake cakes the day before. Decorate on the day of serving for best appearance.
Serve at room temperature immediately after decorating or within a few days if stored properly.
Common Mistakes
Undermix the batter to avoid a dense, lumpy cake.
Skip cooling the cakes before decorating to avoid melted icing.
Make the butterfly wings too thick to avoid broken pieces when placing them.
Substitutions
May slightly affect color and texture
Must sift together with flour
Essence is more potent; reduce quantity slightly