Butterfly Cakes (makes 12)
(Recipe by Mary Berry - taken from https://thehappyfoodie.co.uk/recipes/butterfly-cakes
with notes from Mrs Price - who is anything but Mary Berry!)
100g butter (softened)
100g caster sugar
100g self-raising flour
2 large eggs
1 tsp baking powder
(I also added 2 tsp of vanilla extract or you could add lemon zest.)
For the icing:
50g butter (softened)
100g sifted icing sugar (plus extra for dusting)
You will also need:
12 hole bun/cake tin
12 cake cases
Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
To make the icing, beat the butter and icing sugar together until well blended. Cut a slice from the top of each cake and cut this slice in half.
Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings. (I do not have a piping kit so I just used a tea spoon to spread the icing on.)
Dust the cakes with icing sugar to finish.
Enjoy! (Adults they taste great with a cup of tea!)