Home Page

St Mary’s Roman Catholic Primary School

Wisdom & Faith


Butterfly Cakes (makes 12)

(Recipe by Mary Berry - taken from

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.


Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth. (I do not have an electric mixer so I found it easier to mix the butter, sugar and eggs first and then add the flour in slowly a bit at a time.)


Fill each paper case with the mixture.


Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.


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!)


What they were meant to look like... and what mine actually looked like!