Name: Butterfly cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 175g unsalted butter, softened; 175g golden caster sugar; 3 eggs, at room temperature; 175g self-raising flour; ¼ tsp baking powder; 1 tsp vanilla bean paste; 250g icing sugar, plus 1 tbsp to dust; 1 tsp vanilla bean paste; 125g unsalted butter, softened; ½ tbsp milk

A selection of butterfly cupcakes on a wire cake stand

175g unsalted butter
softened
175g golden caster sugar
3 eggs
at room temperature
175g self-raising flour
¼ tsp baking powder
1 tsp vanilla bean paste

Buttercream

250g icing sugar
plus 1 tbsp to dust
1 tsp vanilla bean paste
125g unsalted butter
softened
½ tbsp milk

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin or fairy cake tin with paper cases.
step 2
Beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then add the flour, baking powder and vanilla. Whisk briefly until incorporated, then divide between the paper cases. Bake for 18-20 mins or until well risen and springy to the touch. Leave to cool on a wire rack.
step 3
For the icing, mash the icing sugar, vanilla and butter together in a bowl with a fork until combined. Beat with an electric whisk for 2-3 minutes or until it’s very pale and airy. If the mixture seems too thick, beat in up to ½ tbsp of milk to loosen slightly.
step 4
Using a small serrated knife, cut a circle from the top of the cakes, going into the middle of the cupcake slightly to create a hollow for the buttercream to sit. Pipe the buttercream into the hollows of the cupcakes. Cut the reserved circles of sponge in half, then position on top of the icing like butterfly wings. Dust over some more icing sugar.