Butter Fly Cakes

Name: Butter Fly Cakes
Yield: Makes 12 small cakes
Cuisine: British
Ingredients: ½ cup (120 ml) heavy cream; ½ cup (120 ml) milk; 1 tablespoon strawberry or raspberry jam; 1 tablespoon confectioners’ sugar, plus more for dusting (optional); 1⅔ cups (215 g) flour; ½ teaspoon salt; 1¼ teaspoons baking powder; ¾ cup (150 g) granulated sugar; ½ cup (115 g) unsalted butter, at room temperature; ½ teaspoon pure vanilla extract; 2 eggs, at room temperature

Preparation info

Makes
12
small cakes

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

Posher British cousins of the traditional American cupcake, these pretty petite cakes are topped with a dollop of whipped cream, a spot of jam, and a charming set of “wings” fashioned from the domed cake tops—a perfect small and delicate bite for any teatime tray.

Ingredients

For the Cakes

1⅔ cups (215 g) flour
1¼ teaspoons baking powder<

Europe
United Kingdom
Cake
Dessert
Vegetarian
Mediterranean

Method

To make the cakes, preheat the oven to 350°F 180°C). Line 12 standard muffin cups with paper liners.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter on medium speed until smooth, about 1 minut