Butterfly Cakes

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      25 min

Appears in

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.


  • 120 g / 4 oz butter
  • 120 g / 4


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