Sometimes, basic is best when it comes to baking. Butterfly cakes were my favourite to make as a child, as the classic fairy cake for a rainy afternoon or a little treat when needed. One recent cloudy Sunday, I decided we needed some cake, and instead of whipping up something fancy, I went back to basics with little seasonal twist. We’ve reached the time of year where I put cinnamon on pretty much everything I consume throughout the day, and there’s just enough in here to add a little bit of sweet spice and excitement to a classic cake.
To make the cakes…
1 Cup Butter
1 Cup Caster Sugar
3 tsp Cinnamon
1 tsp Vanilla
1 Cup Plain Flour
1tsp Baking Powder
For the icing:
1/4 Cup Butter
1 1/2 Cups Icing Sugar
1 tsp Cinnamon
Preheat the oven to 180oC. Line a 12 pan cupcake tin with cases.
Cream together the butter and sugar until light and fluffy. Stir in the eggs, then the vanilla. Mix in the cinnamon, baking powder, and finally the flour until all incorporated. Fill the cupcake cases to just over 3/4 with the mix, an old fashioned ice cream scoop is a good way to do this!
Bake in the oven for 12-15 minutes until the cakes are well risen and golden on the top.
While the cakes are cooling, carefully slice off the top domed part of the cupcake and split in half to form the two wings.
Then make the icing by creaming the butter until soft and mixing in the icing sugar and cinnamon. Soften with milk where needed.
Leave the cakes to cool completely before spreading a blob of buttercream onto the cut part of the cake. Stick the two cut halves of the top of the cake in the icing, arranging them to look like wings. Enjoy!
A little rough around the edges, but quick, simple and delicious.
Making something from your childhood adds a good happiness factor to the bake too, an added bonus!
Let me know if you give these a try, I’d love to see some snaps!