Homefood and drink

Basic butterfly cakesbasic

Basic butterfly cakesbasic
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Serves: 10 (makes 10)
Time to make: 1 hr, including cooling

100g reduced-fat spread
100g (about 1/2 cup) castor sugar
2 eggs
few drops vanilla essence
100g (about 3/4 cup) self-raising flour
75g reduced-fat spread or reduced-fat cream cheese
175g (about 1 1/4 cup) icing sugar, sifted
few drops vanilla essence
1 tablespoon trim milk
about 2 teaspoons icing sugar, sifted

Step 1 Heat oven to 180°C. Place paper cases in 10 muffin tin holes.

Step 2 With an electric mixer or a wooden or plastic flat spoon, cream spread and sugar together until light and fluffy.

Step 3 Add eggs to the mixture, one at a time. Mix well after each addition.

Step 4 Sift flour. Add to cake mixture with vanilla essence. Use a large spoon to gently fold in flour. Use a figure of eight movement to do this. Do not overmix.

Step 5 Half fill each paper case with cake mixture. Bake in oven for about 15-20 minutes, or until well-risen and golden brown. Cool on a wire rack. Prepare icing.

Step 6 With a sharp knife, cut a round from the top of each cake. Cut this top in half. Pipe or spoon a little icing in each cake centre.

Step 7 Arrange wings on top of icing. Dust with icing sugar.


Step 1 Place reduced-fat spread in a bowl and beat until light and fluffy.

Step 2 Gradually stir in icing sugar, vanilla essence and milk. Beat well until light and smooth. Use to ice cakes.



The reduced-fat spread can be replaced with a reduced-fat cream cheese and used in the same way.
Replace vanilla essence with a little orange, lime or lemon zest for a citrus flavour.
Replace vanilla essence with 2 teaspoons instant coffee dissolved in 1 tablespoon boiling water. Cool before adding to icing.
Replace vanilla essence with 1 tablespoon cocoa mixed with 2 tablespoons boiling water. Cool before adding to icing.

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