Butterfly Cakes with Strawberries & Cream

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Considering it’s winter, we have been incredibly lucky to have an abundance of delicious, flavoursome strawberries and these cakes take full advantage of them.

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These cupcakes are probably the quickest and easiest to make in the history of the world;  you simply blitz the ingredients in a food processor, divide into patty pans and bake!

The cakes are very light with a soft, sponge-like texture, which makes them perfect for butterfly cakes. If butterfly cakes aren’t for you, they’re also delicious with a frosting of your choice (try my vanilla buttercream or marshmallow frosting).

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Ingredients (makes 12)
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
Sweetened thickened cream (or whipped cream)
Good quality strawberry jam
Fresh strawberries, halved (optional)
Icing sugar

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Method
Preheat oven to 200ºC and line a 12-hole muffin tin with patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

If you will be serving the cakes immediately, make your thickened cream and cut up your strawberries while the cakes cool.

Using a sharp knife at a 45 degree angle, cut out a circle from the top of each cake and cut it in half to make the butterfly wings. Fill the holes with a teaspoon or so of strawberry jam and then top with cream, butterfly wings and another line of jam. If you like, you can serve them like this in the traditional butterfly cake style (below).

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For me though, I love fresh strawberries so I top each cake with a strawberry half and then sprinkle with icing sugar. Enjoy!

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NB: filled cakes are best eaten with 6 hours
Recipe adapted from Nigella Lawson’s ‘Cupcakes’ in How to Be a Domestic Goddess. 

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Honeycomb

This is an old family recipe for delicious honeycomb – perfect enjoyed by itself, dipped in chocolate to make home-made ‘crunchies’, or as decorations on cakes.

Note: best consumed on the day it is made and stored immediately in an airtight container so it doesn’t go sticky.

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Ingredients
6 tablespoons white sugar
2 tablespoons honey
½ tablespoon water
1 teaspoon bicarb soda

Method

Place a sheet of non-stick baking paper on a tray.

Place sugar, honey and water in a medium saucepan over high heat.

Bring to the boil. Boil for 3 minutes or until deep golden in colour.

Take off the heat and lightly sprinkle over bicarb soda, stirring any lumps if required (but otherwise leaving it to froth and bubble).

Pour mixture onto prepared tray (don’t spread it too much or you will lose aeration), and allow it to set at room temperature.

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Once set, break it into desired size pieces. Enjoy!

Recipe adapted from my Great Grandmother, Doreen James.