Butterfly Fairy Cakes Recipe

Butterfly cakes are the little cakes that I most loved making as a kid. Fold in the lemon zest.

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Around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings.

Butterfly fairy cakes recipe. 2882006 Cool cakes and then cut a slice from the top of each cake and cut this in half. In a mixing bowl beat the buttermargarine with the sugar until light and creamy. Place a little butter icing of your choice on the top of each cake and arrange the wings.

Divide the mixture between 12 fairy cake cases placed inside a 12-hole cupcakes tin. Add the eggs one at a time then stir in the flour. After about 5 minutes remove the cakes from the tin and cool on a wire rack.

Preheat your oven to 180C 160C fan and line a 12-hole muffin tin with cases. Please refer to my Disclosures Page for more details. This post may contain affiliate links.

Bake in the oven pre-heated to 160C fan for about 15-20 minutes or until a skewer inserted into each comes out clean. Spoon the cake mixture into the prepared tins or cases. 16112019 To make the sponge tip the butter sugar eggs vanilla flour baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth pale and.

Bake for 20 mins until cakes have risen and are golden. 112016 Beat the butter eggs flour and sugar together using a wooden spoon or electric hand whisk until the mixture is light fluffy and drops off the spoon or mixer easily. Add 100g of self-raising flour 100g of sugar 1 teaspoon of baking powder 100g of butter 2 eggs and the zest from 1 lemon into a large bowl and whisk well I used an electric hand whisk.

Then add the eggs one at a time beating well after each addition. Siftsieve the flour with the baking powder and salt three times to properly aerate the flour for a lighter cake. We mostly made full size Victoria Sandwich CakesBut there was always something special about getting to cut the tops off little buns add buttercream then create and stick the wings back on.

1082015 Preheat the oven to 180C and prepare a cupcake pan with liners. Cream the butter and sugar together in a mixing bowl until light and fluffy. Bake for 12 to 15 minutes until risen and golden and a skewer inserted into the centre comes out clean.

Divide mixture between the paper cases.

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