It wasn’t until Kathleen left a comment on one of my previous posts asking for the recipe of the fairy cakes I had mentioned, did I, after a lifetime, realise that what I have always referred to as fairy cakes are in fact butterfly cakes. Looking at them I can’t believe I ever thought they could be called anything else. The cake tops are sliced off and cut in half to resemble the wings.
These little cakes are so easy to make and have a smaller margin for failure than a full size, Victoria sponge. Even though they are made with the same recipe and formula. Add to this that the vanilla frosting does not have to be piped as in cupcakes, just applied neatly with a knife, make these perfect for baking with children. Even if the wings are not precise or the frosting uneven a sprinkling of icing sugar forgives all. I limited the decoration to a small piece of cherry but there is no end to what you could sprinkle and decorate them with; chocolate buttons, hundred and thousands or even left plain.
When I made this batch I thought I would tart them up and pipe the frosting. While I rummaged in my baking drawer to look for the icing nozzles I gave it some thought. That wasn’t how they used to be made. They were always slightly rustic with no two being the same, which is what gives them their charm. As the saying goes ‘if it ain’t broke don’t fit it’ so I have not meddled and made them as I have always known them. Perhaps, with the only difference being that I have finally got their name right.
I have given a generous recipe for the vanilla frosting. I either use all of it on the 12 cakes or I am less generous and split it over two batches. The frosting will keep in the fridge for a day or two if covered tightly with cling film but will harden so needs to be left out while the cakes are cooking to soften up.
There are two problems with these. Firstly, just one is never enough and secondly how to hide the pile of empty paper cases sitting in front of you.
Butterfly Cakes
makes 12
Ingredients
4 oz/110g butter softened
4 oz/110g caster sugar
2 eggs
4 oz/110g self raising flour
3/4 glace cherries for decoration cut into quarters
12 Paper cases
Turn oven to 190C/350F/Gas 4
In a bowl beat softened butter and caster sugar until pale. Add one egg and beat. If the mixture begins to curdle add a tablespoon from the measured self raising flour and beat until smooth. Add second egg and mix well. Fold in flour. Divide up equally into the 12 paper cases.
For extra support I place my paper cases in a bun tin.
Place in the oven for 20/25 minutes.
They are cooked when a skewer is inserted in the center comes out clean. They should be a light golden colour.
Leave to cool on a wire rack.
When cool, cut out a disk from each cake with a knife. This is then cut in half to create the wings. Place a small amount of vanilla frosting to cover the hole and then gently push the two halves into the icing. Finish with a small piece of cherry.
Sprinkle with icing sugar.
Keep in an airtight container.
Vanilla frosting
Ingredients
4 oz/110g butter softened
8 oz/225g icing sugar
3 tbs milk
1/2 to 1 tsp vanilla extract
In a bowl mix together the butter and icing sugar until smooth and well combined. Add the milk and vanilla extract and mix well.
Apply to cakes.
Maria Dernikos 
Maria – I do believe we are sisters parted at birth!! These come straight out of my childhood and seeing them again makes me all nostalgic. How lovely. Like you. Have another – for me. xo
LOL, too late they are all gone!! I think I knew you were going to say that so anticipated your request! They were always served at birthday parties. I like to think they were the original cup cake.
Love that you can read my mind across oceans and continents!
Maria, never heard of butterfly cakes. They look wonderful and easy to make. These are the kind of cake my daughter would love to make. Simply lovely and the picture is gorgeous too.
Thank you Francesca. I hope your daughter makes them for you.
OMG these look amazing. You’re such a talented baker as well as a cook!
Thank you. Liberal sprinkling of icing sugar transforms anything!!
So pretty!
but not for long!
🙂
love the name, love the cake, truly enchanting
Thank you.
I also haven’t forgotten – I will post the recipe for the rhubarb and date chutney next.
Maria, they are lovely and so, so simple with just four ingredients in the cakes themselves. Thanks for giving us the recipe (and for the link to my food blog, how nice!).
You are Welcome Kathleen. You have a lovely website.
Memories are made of such recipes. I can smell them baking; makes me wish I still had an excuse to bake, but everyone is watching waistlines, or cholesterol,
I was thinking about this the other day. I think the answer is portion size. Years ago we didn’t eat the quantities that we eat today. We just eat too well.
I think these could be the birthday cupcakes for my younger daughter’s upcoming birthday! They look so beautiful!
Thank you. They are perfect for birthday parties. Let your imagination go to town on the decoration!
Those are so cute. I have never heard of butterfly cakes. Ithink fairy cakes would work. I can see where you got that name for them.
Thank you. I prefer to think of them as fairy cakes.
The butterfly cakes would make the child in all of us very happy.
Very true.
Gorgeous looking and delicious cakes, Maria!
Thank you Stefano – if you were closer I would send a batch round to you and Francesca.
Thank you so much for the kind thought, Maria: that would be awesomely appreciated! 🙂
How pretty are those fairy cakes? I love that name. It conjures up a mystical world, full of happy things. And I am a big fan of rustic!
Thank you. They are pretty and so easy to make and never last long.