Vanilla butterfly cakes

Name: Vanilla butterfly cakes
Ingredients: ½ vanilla pod (bean), split, or a few drops of vanilla extract; ½ vanilla pod (bean), split, or a few drops of vanilla extract; ½ vanilla pod (bean), split, or a few drops of vanilla extract; 175 g/6 oz/1½ cups icing (confectioners’) sugar, double sifted, plus extra for dusting; 75 g/3 oz/6 tbsp butter, softened; 175 g/6 oz/1½ cups self-raising (self-rising) flour, sifted; 4 eggs, lightly beaten; 175 g/6 oz/¾ cup caster (superfine) sugar; 5 ml/1 tsp vanilla extract; 175 g/6 oz/¾ cup butter, softened

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These pretty little cakes are filled with a simple vanilla buttercream. The butterfly ‘wings’ are so easy to make, but when dusted with a little icing sugar make a really elegant decoration.

Ingredients

175 g/6 oz/¾ cup butter, softened
175

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line 8–9 cups of a bun tin (pan) with paper cases.
Beat the butter and sugar together until light and creamy. Add the vanilla. Gradually add the eggs, beating well after each addition. Add the sifted flour and fol