Name: Butterfly Cakes
Total time: 25 min
Yield: Makes: 15–18 cakes
Ingredients: 2 eggs; 60 g / 2 oz caster sugar; 2 tsp icing sugar; 1 tangerine, finely grated zest and juice; 120 g / 4 oz caster sugar; 120 g / 4 oz butter; 60 g / 2 oz butter; 150 g / 5 oz self-raising flour

Preparation info

Makes:
15–18
cakes

Difficulty
Easy
Ready in
25 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Pretty little cup cakes that rarely fail to charm: children in particular like them. My 3 year-old grandson bent over the plate, carefully inspected the cakes, then asked, ‘How did you catch them?’ Butterfly cakes can be made in a variety of flavours: coffee, vanilla, almond, lemon, or – as in this recipe – tangerine.

Ingredients

120 g / 4 oz butter
120 g / 4

Method

Cream the butter with the sugar and grated tangerine zest until light and fluffy. Beat in the eggs one at a time. Set aside 3 tablespoons of the tangerine juice and add the rest to the mixture. Fold in the sifted flour until well combined.

Place a rounded dessertspoonful of the mixture in eac