Butterfly Cakes

Mary Berry's recipe for traditional butterfly cakes is so easy to follow. Combining light sponge with creamy butter icing, they are a perfect tea-time treat.

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Butterfly cakes are quick and easy to make, and very effective for a children’s party.

Makes 12


100g (4oz) butter, softened
100g (4oz) caster sugar
2 large eggs
100g (4oz) self-raising flour
1 level tsp baking powder
For the icing:
175g (6oz) butter, softened
350g (12oz) sifted icing sugar, plus extra for dusting

Essential kit

You will need a 12-hole bun tin and a piping kit.


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.

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.

Dust the cakes with icing sugar to finish.

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