📝 About This Recipe
A quintessential staple of British tea parties and village fétes, these whimsical Butterfly Cakes (also known as Fairy Cakes) are as nostalgic as they are delicious. Each light, airy sponge is topped with a cloud of silky buttercream and 'wings' made from the cake itself, dusted with a delicate snow of icing sugar. They offer a perfect balance of buttery sweetness and elegant simplicity that has delighted generations of British children and adults alike.
🥗 Ingredients
For the Sponge
- 110 grams Unsalted butter (softened at room temperature)
- 110 grams Caster sugar (superfine sugar)
- 2 Large eggs (at room temperature, lightly beaten)
- 110 grams Self-raising flour (sifted)
- 1/2 teaspoon Baking powder (for extra lift)
- 1 teaspoon Vanilla extract (high quality or vanilla bean paste)
- 1-2 tablespoons Whole milk (to adjust consistency)
- 1 pinch Salt (fine sea salt)
For the Buttercream & Decoration
- 150 grams Unsalted butter (very soft but not melted)
- 300 grams Icing sugar (confectioners sugar, sifted)
- 1 teaspoon Vanilla bean paste (for beautiful black flecks)
- 1 tablespoon Whole milk (if needed for smoothness)
- 3 tablespoons Strawberry or Raspberry jam (optional, for a hidden center)
- 1 tablespoon Icing sugar (extra for dusting)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas Mark 4) and line a 12-hole bun tin or muffin tray with paper fairy cake liners.
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2
In a large mixing bowl, cream together the softened butter and caster sugar using an electric hand mixer until the mixture is pale, light, and very fluffy (about 3-5 minutes).
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3
Gradually add the beaten eggs one at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
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4
Stir in the vanilla extract. Then, using a large metal spoon, gently fold in the sifted flour, baking powder, and salt until just combined—be careful not to knock out the air.
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5
Add enough milk so that the batter has a 'dropping consistency'—it should fall easily off a spoon when tapped.
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6
Divide the batter evenly between the paper cases, filling them about two-thirds full to ensure they have a slight dome but don't overflow.
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7
Bake in the center of the oven for 15-18 minutes until golden brown and a skewer inserted into the center comes out clean.
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8
Transfer the cakes to a wire rack and allow them to cool completely. This is vital, or your buttercream 'body' will melt!
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9
While cooling, make the buttercream: Beat the soft butter until smooth, then gradually add the sifted icing sugar and vanilla bean paste. Beat for at least 5 minutes until pale and cloud-like.
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10
Once cakes are cool, use a small sharp knife to cut a circular disc out of the top of each cake, leaving a small border. The hole should be about 1cm deep.
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11
Cut each removed sponge disc exactly in half to create two semi-circle 'wings'.
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12
Optional: Place a tiny half-teaspoon of jam into the bottom of the hollowed-out cake for a fruity surprise.
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13
Pipe or spoon a generous dollop of buttercream into the cavity of each cake, letting it swirl slightly above the top.
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14
Place the two sponge 'wings' back into the buttercream at an angle, so they look like a butterfly about to take flight.
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15
Finish with a light dusting of icing sugar over the top for a professional, magical finish.
💡 Chef's Tips
Always use room temperature eggs to prevent the batter from curdling during mixing. For the fluffiest buttercream, beat the butter alone for 2 minutes before adding any sugar. Don't over-mix the flour; fold it in gently to ensure the sponges stay light and delicate rather than chewy. If you don't have a piping bag, use two teaspoons to create a neat mound of frosting for the wings to sit in. Store in an airtight container in a cool place, but avoid the fridge as it can dry out the sponge.
🍽️ Serving Suggestions
Serve alongside a pot of Earl Grey or English Breakfast tea for the ultimate afternoon experience. Pair with fresh British strawberries and a dollop of clotted cream on the side. Arrange on a tiered vintage cake stand for a traditional garden party aesthetic. For a children's party, add a tiny drop of food coloring to the buttercream for pastel-colored butterflies. Serve as part of a full Afternoon Tea spread with cucumber finger sandwiches and warm scones.