Recently I tried making butterfly cakes, I found one recipe that was in fact really horrible :-( However I found a recipe that made lovely cakes, so have a go they are really nice. For mine I used red die to coincide with the wear it red charity day.

Recipe that makes horrible cakes :-(

Not sure what site I got this recipe off, tried to do the American cup conversions using this here

• 1/3 c. soft butter (40 g)
• 1 1/4 c. sugar (140 g)
• 1 tsp. vanilla
• 1 egg
• 1 3/4 c. flour (195 g)
• 1 tsp. salt
• 2 1/2 tsp. baking powder
• 2/3 c. milk (75 g)
• Raspberry jam

Preheat oven to 375 degrees. Place 12 paper baking cups in muffin pan. Cream the butter in bowl with mixer or wooden spoon. Add sugar slowly; beat until light and creamy. Add egg and beat again. Sift dry ingredients in separate bowl and gradually add to mixture. Stir in milk and vanilla. Batter should be thick and smooth. Fill cups 2/3 full. Bake for 25 minutes. Cool; cut off each top with knife. Cut the slice in 2 halves. Put a teaspoon of jam on each cup cake. Place the 2 halves back on the jam like 2 butterfly wings. Makes 12.

Much better recipe

This recipe can be found here

Ingredients

The cakes:

• 100g soft butter
• 100g caster sugar
• 100g self-raising flour
• 2 eggs - at room temperature

The Butter Cream Frosting:

• 50g soft butter
• 100g icing sugar
• 1 tbsp milk
• Colouring (optional)

1. Grease well 12 - 15 bun (patty) tins or prepare the same number of small cake cases.
2. Turn on the oven to 185C / 375F / Gas no 5.
3. Cream the butter and caster sugar together until light and fluffy.
4. Beat the eggs in a separate bowl.
5. Gradually beat the egg mixture into the butter and sugar, adding a little sifted flour if it starts to curdle.
6. Gently fold in the sifted flour.
7. Drop a large teaspoon of mixture into each of the bun tins (or cake cases)
8. Bake for 20 - 25 mins (until golden and well risen).
9. Take from the oven and cool on wire rack.
10. Whilst they are cooling, make the frosting by gradually beating the sifted icing sugar into the soft butter, adding a little milk as it becomes too difficult.
11. Split the frosting up to add a few drops of colouring if wanted.
12. When the cakes are completely cool, carefully slice the risen top off.
13. Cut each top in half to make the wings.
14. Put a portion of the butter frosting on each (you can pipe it if wished).
15. Place the 2 wings on each cake, pressing the thicker ends into the frosting.
16. Sprinkle with a little sieved icing sugar.