- For the cakes:
- 125g butter, at room temperature
- 125g caster sugar
- 1 tsp vanilla extract
- 125g self-raising flour
- Sea salt
- 85g butter, at room temperature
- 120g icing sugar
- 2 tsp honey
- Edible flowers, optional
Prep: 20 mins | Cook: 15-20 mins
1. Heat your oven to 180 °C/Fan 160 °C/Gas 4. Line a 12-hole bun tin with paper cake cases.
2. Cream the butter and sugar together with electric beaters or a wooden spoon till they’re combined, pale and fluffy.
3. Beat the eggs in a separate bowl with the vanilla extra. Add them to the butter a little at a time, beating well between each addition.
4. Sift the flour into the bowl with a pinch of salt. Beat together to combine. Drop small spoonfuls of the cake batter into each cake case till it’s all used up. Bake for 15-20 mins till the cakes are risen and golden. Lift the cakes out of the tin and leave them to cool on a wire rack for 10-15 mins.
5. Make the buttercream: put the butter, icing sugar and honey in a bowl and beat together till smooth and combined. Set aside.
6. Slice the top ½ cm off each cake. Slice each top in half to make ‘wings’. Scoop up a heaped teaspoon of the icing and drop it on top of a cake. Push two wings into the icing to make a butterfly. Repeat to use up the rest of the icing and cakes. If you’re using edible flowers, scatter them over the top of the cakes. Eat within three days.