Kids love to make these cute little cakes – then watch them fly!
Butterfly Cakes
16
12
MINS
MINS
Metric
Imperial
INGREDIENTS
| 125g | Self-raising flour |
| ¼ tsp | Salt |
| 115g | Caster sugar |
| 75g | Trex, at room temperature |
| 2 | Large eggs |
| 3 tbsp | Milk |
| ½ tsp | Vanilla extract |
Filling
| 50g | Butter, at room temperature |
| 100g | Icing sugar, plus a little extra, for sprinkling |
| 2-3 drops | Vanilla extract |
| 2-3 tbsp | Strawberry or raspberry jam |
Method
Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Place 16 paper bun cases into two bun tins.
Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
Spoon the mixture into the paper cases. Bake for 10-12 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Meanwhile make the icing by beating together the butter and icing sugar until light and creamy, adding 2-3 drops of vanilla extract for flavour.
When the buns are completely cool, slice the tops from them and cut these in half. Spoon a little jam into each bun, then share the butter icing between them. Replace the tops to resemble wings, then sift a little icing sugar over the buns.
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