Now let’s be honest, who hasn’t at one point in their lives made these delightful little Butterfly Cakes? A perfect quick bake especially if baking with children.
I used my favourite Victoria Sponge recipe for the Butterfly Cakes but also included a little twist in a hidden surprise…now don’t get too excited it was only a spoonful of jam but mixed with the vanilla icing was delish!! I used jam as I had some to use up but you could just as easily use lemon curd or even marmalade.
What you need:
For the cakes (makes approx 24)
225g soft butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping
About 4 tbsp raspberry or strawberry jam
5oz butter, softened
10oz icing sugar, with a little for dusting
Flavouring if required (I used some vanilla essence)
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