Mary Berry’s Butterfly Cakes are made with margarine, superfine sugar, self-rising flour, eggs, and baking powder. This easy Butterfly Cakes recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 12 people.
This Butterfly Cakes Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Butterfly Cakes Ingredients:
- ½ cup (4 oz/114g) margarine, chilled
- ½ cup (4 oz/100g) superfine sugar (caster sugar)
- 1 cup (4 oz/100g) self-rising flour (self-raising flour)
- 2 large eggs
- ½ level tsp baking powder
For the icing
- 6 tbsp (3 oz/85g) butter, softened
- 1¼ cups (5 oz/150g) confectioners’ sugar (icing sugar), sifted, plus extra for dusting
How To Make Mary Berry Butterfly Cakes?
- Preheat the oven: Preheat to 400°F/200°C (Convection 350°F/180°C) and line a muffin tin with 12 paper liners.
- Mix the cake batter: Measure all of the cake ingredients into a large bowl and beat with an electric mixer until the mixture is well blended and smooth.
- Fill and bake: Divide the mixture evenly among the liners and bake for about 15 minutes, or until the cakes are risen and golden brown.
- Cool the cakes: Remove the cakes from the tin and cool on a wire rack.
- Prepare the icing: Beat the softened butter and confectioners’ sugar together until smooth.
- Assemble the butterfly cakes: Once the cakes have cooled, cut a small slice from the top of each cake and halve this slice. Pipe a swirl of butter icing into the center of each cake and replace the two halves into the icing to form butterfly wings. Dust with confectioners’ sugar before serving.
Recipe Tips
- Use Room Temperature Ingredients: Let your margarine and eggs sit out until they reach room temperature. This makes the batter mix smoothly and helps the cakes rise well.
- Don’t Overmix the Batter: Stop mixing as soon as the ingredients are combined. Overmixing can make your cakes heavy and dense instead of light and airy.
- Measure Flour Carefully: Gently fill your measuring cup with flour and level it off. Too much flour can make the cakes dry and crumbly.
- Cool the Cakes Completely: Wait until the cakes are fully cool before cutting and icing. If the cakes are warm, the icing might melt and ruin the butterfly shape.
- Pipe the Icing Carefully: Use a piping bag for the icing to keep it neat. This helps the butterfly wings fit perfectly on top.
What To Serve With Butterfly Cakes?
These light and fluffy Butterfly Cakes pair well with a fresh fruit salad, a cup of tea, or a glass of milk. They can also be served alongside whipped cream, a scoop of vanilla ice cream, or a drizzle of berry compote for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Butterfly Cakes cool to room temperature. Once cooled, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: Allow the Butterfly Cakes to cool completely, then place them in an airtight container or freezer-safe bag. Store in the freezer for up to 1 month. When ready to serve, thaw the cakes in the refrigerator overnight before enjoying.
Mary Berry Butterfly Cakes Nutrition Facts
Serving Size: 1 cake (based on a recipe yielding 12 cakes)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 105mg
- Potassium: 25mg
- Total Carbohydrate: 39g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 1g
More Mary Berry Recipe:
- Mary Berry Queen Cakes
- Mary Berry Mini Apple And Almond Cakes
- Mary Berry Blueberry Traybake
- Mary Berry Orange Tea Bread
- Mary Berry Malted Chocolate Cake
Mary Berry Butterfly Cakes
Description
Mary Berry’s Butterfly Cakes are made with margarine, superfine sugar, self-rising flour, eggs, and baking powder. This easy Butterfly Cakes recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients
For the icing
Instructions
- Preheat the oven: Preheat to 400°F/200°C (Convection 350°F/180°C) and line a muffin tin with 12 paper liners.
- Mix the cake batter: Measure all of the cake ingredients into a large bowl and beat with an electric mixer until the mixture is well blended and smooth.
- Fill and bake: Divide the mixture evenly among the liners and bake for about 15 minutes, or until the cakes are risen and golden brown.
- Cool the cakes: Remove the cakes from the tin and cool on a wire rack.
- Prepare the icing: Beat the softened butter and confectioners’ sugar together until smooth.
- Assemble the butterfly cakes: Once the cakes have cooled, cut a small slice from the top of each cake and halve this slice. Pipe a swirl of butter icing into the center of each cake and replace the two halves into the icing to form butterfly wings. Dust with confectioners’ sugar before serving.
Notes
- Use Room Temperature Ingredients: Let your margarine and eggs sit out until they reach room temperature. This makes the batter mix smoothly and helps the cakes rise well.
- Don’t Overmix the Batter: Stop mixing as soon as the ingredients are combined. Overmixing can make your cakes heavy and dense instead of light and airy.
- Measure Flour Carefully: Gently fill your measuring cup with flour and level it off. Too much flour can make the cakes dry and crumbly.
- Cool the Cakes Completely: Wait until the cakes are fully cool before cutting and icing. If the cakes are warm, the icing might melt and ruin the butterfly shape.
- Pipe the Icing Carefully: Use a piping bag for the icing to keep it neat. This helps the butterfly wings fit perfectly on top.
Mary Berry Butterfly Cakes