Butterfly cakes recipe

Name: Butterfly cakes
Yield: Serves 12
Ingredients: 150g butter; 150g caster sugar; 3 eggs; 150g self-raising flour; ½ tsp baking powder; 4 tbsp raspberry jam; 125g raspberries

Simple yet stunning, these classic little cakes are a sensation every time. A butterfly cake recipe is never out of place at a kid's party, or even just on the coffee table. Carefully cut the sponge and and place atop your jammy centre for a pretty wing-like effect, finished with a final dusting of icing sugar.

See method

Serves 12
Takes 45 mins
226 calories / serving

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
150g butter
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
150g caster sugar
£2.25
£2.25/kg
Tesco British Barn Eggs 10 Pack
3 eggs
£1.70
£0.17/each
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
150g self-raising flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
½ tsp baking powder
£0.57
£3.80/kg
Tesco Raspberry Jam 454G
Aldi Price Match
4 tbsp raspberry jam
£0.89
£1.96/kg
Rosedene Farms Raspberries 125G
Aldi Price Match
125g raspberries
£1.49
£11.92/kg

Method

Heat the oven to gas 4, 180°C, fan 160°C. Line a cupcake tray with papers.
Cream together the margarine or butter and sugar until light and fluffy. Add the eggs and again beat the mixture. Fold in the flour and baking powder and then spoon into the paper cases.
Place in the oven and bake for 15-20 minutes until lightly golden and set. Remove and cool on a baking wire. When cool, using a small knife, cut out a circle at the top of each cake and cut these in half.
Fill each cupcake with a little spoonful of jam, carefully press the straight sides of the cut pieces into the jam, then top each with a raspberry and dust lightly with some icing sugar.