Food Nostalgia | Butterfly Fairy Cakes
Everyone loves cake, but everyone also loves reminiscing! So I thought I'd combine the childhood nostalgia with the deliciousness of cake and present to you, the Butterfly Fairy Cake! The recipe is so simple, quick and incredibly yummy! So you have no excuse not to make any now do you? Haha. Lets get into it shall we? :)
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 18
Ingredients
For the Fairy Cakes:
*220g salted butter
*220g caster sugar
*4 eggs
*220g self raising flour
*2tsp. vanilla extract
*2 tbsp. milk
*(If you're wanting to make half of them chocolate) 4-5 tbsp. cocoa powder for half of the plain mixture
For the Buttercream:
*300g unsalted butter
*500g icing sugar
*4tsp. vanilla extract
*Sprinkle of icing sugar
Method
For the Fairy Cakes:
1) Preheat the oven to 180C/Gas Mark 4/160F and line 2, 12 hole muffin tins with 18 cupcake cases.
2) Whisk the butter and sugar together in a bowl until light and fluffy.
3) Add the eggs one by one, ensure you beat each egg before adding another one. TOP TIP: If the mixture begins to split, add a tbsp. of self raising flour.
4) Sift the rest of the flour into the bowl and gently fold it into the mixture.
5) When well combined, add the vanilla extract and milk, keep stirring until the mixture easily drops off the utensil you're stirring it with.
6) If you're looking to make half of your batch chocolate, then spoon roughly half the plain mixture into the cupcake cases using a teaspoon. With the mixture that's left, add in the cocoa powder and stir until well combined. Continue spooning the rest of the mixture, now chocolate, into the remaining cupcake cases.
7) Place the trays into the oven for 18-20 minutes or until golden brown. test the chocolate ones by inserting a skewer, if it comes out clean, the cakes are ready.
For the Buttercream:
1) Beat the butter until creamy.
2) Sift the icing sugar and stir until well combined.
3) Add the vanilla extract
4) If the icing is stiff, add a small amount of milk until it's at the consistency where it can easily be piped, the icing should be able to hold it's shape at this stage.
For Creating the Butterfly Effect:
1) Cut out a small circle from the top of each cupcake.
2) Ensure you keep the cake you're cutting out as you'll need them late.
3) Fill the hole you've made with icing, you can use a piping bag for neatness or simple use a teaspoon to spoon the icing in.
4) Take the cake you cut out from the top and cut it down the middle, making 2 small piece of cake.
5) Put those pieces onto the icing, so as to resemble a butterfly. If you're not sure how to go about this, you can use the photograph at the beginning of this post as a guide.
6) Repeat until all of your cakes are done.
7) Taking a sieve, sprinkle some icing sugar across the batch and serve.
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I hope you enjoyed this post, I will see you next time with a brand new one for you, not food related though unfortunately, as I know how much you guys enjoy the recipes I put on! Have a great day and see you again soon :)
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