Forktionary

Butterfly Cakes Recipe

Transform ordinary cupcakes into enchanting butterfly cakes! These delightful treats feature a creamy custard filling and delicate butterfly wings, perfect for parties or a whimsical afternoon tea. Get ready to impress with this easy-to-follow recipe.

Prep Time 20 mins
Cook Time 25 mins
Calories 144.3 kcal
Protein 3g
Rating 5.0 (3 Reviews)
Butterfly Cakes 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Butterfly Cakes

  • 340g softened butter (115g for cake, 225g for icing)
  • 1 tsp vanilla extract
  • 225g granulated sugar (175g for cake, 50g for custard)
  • 3 large eggs
  • 225g all-purpose flour
  • 2 tsp baking powder
  • 260ml milk (60ml for batter, 200ml for custard) + 2-3 tbsp milk (for icing)
  • Prepared from 225g softened butter, 400g powdered sugar, and 2-3 tbsp milk
  • 400g powdered sugar
  • 100g custard powder

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How to Make Butterfly Cakes

  1. Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with cupcake liners.
  2. Cream together 115g softened butter, 1 tsp vanilla extract, and 175g granulated sugar until light and fluffy.
  3. Beat in 3 large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, sift together 225g all-purpose flour and 2 tsp baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Stir in 60ml milk until the batter is smooth.
  7. Evenly divide the batter among the prepared cupcake liners, filling each about ¾ full.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. **Prepare the Custard Filling:** In a bowl, whisk together 100g custard powder, 200ml milk, and 50g sugar until smooth. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool completely. (Alternatively, use store-bought custard.)
  11. **Prepare the Icing:** Beat 250g softened butter with 400g powdered sugar until light and fluffy. Add 2-3 tbsp milk to reach desired consistency.
  12. Once the cupcakes are completely cool, carefully slice a small section from the top of each cupcake, creating a small cavity.
  13. Fill each cavity with a teaspoon of the cooled custard filling.
  14. Frost the entire cupcake with the prepared icing.
  15. Cut the cupcake tops into small, wing-like shapes and arrange them on top of the icing to resemble butterfly wings.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

53g

Fat

21g

Carbs

6g

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30 Minutes Or Less Time To Make Course Preparation For Large Groups Cupcakes Desserts Cakes Number Of Servings