Butterfly cakes

Keep the family sweet with this easy but delicious recipe



1.Preheat the oven to 180°C/160°C fan. Line a 12-hole (1/3-80ml) muffin pan with paper cases.
2.Beat butter, vanilla, caster sugar, eggs, sifted flour and milk in a small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium; beat for 3 minutes or until mixture is smooth and pale in colour. Spoon level ¼−cup of mixture into paper cases.
3.Bake cakes for 20 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before transferring to a wire rack to cool
4.Beat cream in a small bowl with electric mixer until soft peaks form.
5.Using a small sharp knife, cut a circle from the top of each cake; cut circle in half to make two “wings”. Fill cavities with jam and cream. Place wings in position on top of cakes. Just before serving, dust with sifted icing sugar.

*Also available at The Warehouse. Stock up and save on the everyday groceries your whānau needs at The Warehouse.


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