Butterfly Cakes with Honeyed Buttercream Recipe

Ingredients

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

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Method

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.