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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Powder Puffs with Strawberries and Cream

This is probably my most requested recipe and I feel terrible for having kept it in the Bills/Payne/James/Hockney family vault for so long! My Mum (and her mother and grandmother before her) makes powder puffs for special occasions and they are always incredibly popular. They’re dead easy to make and the “sponge biscuits” keep in an airtight container for ages**. The only trick is to fill them with cream far enough in advance so they soften up – then they’re like eating sweet, fluffy clouds. I love them filled with strawberries and cream, lightly dusted with icing sugar, but you could fill them with just about anything.

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Ingredients (makes approximately 45 sandwiched powder puffs)
3 eggs
¾ cup sugar
½ cup plain flour
½ cup cornflour
1 teaspoon cream of tartar
½ teaspoon bicarb soda

To fill
Whipped, sweetened cream flavoured with a drop or two of vanilla extract
Strawberries, thinly sliced

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Method
Preheat the oven to 200°C (or 180°C fan-forced). Line 3 large baking trays with baking paper (you will fill approximately 6 trays due to spreading, but I just rotate and re-use the trays).

Beat eggs and sugar in a large bowl with electric mixers until light and fluffy. Add in sifted flours, cream of tartar and bicarb soda and mix until just combined.

Drop ½ teaspoons’ worth of the mixture onto the prepared trays, leaving plenty of room to spread (I usually fit 12-15 on my large trays). Bake for 6 minutes* and then leave to cool slightly, before removing from the tray with a metal spatula and letting them cool completely on a wire cake rack. Repeat this process with the remaining mixture.

2-3 hours before serving, match each sponge biscuit with another of approximately equal size. Spread each ‘biscuit’ generously with thickened, sweetened cream and add sliced strawberries to one half before sandwiching them together.

Dust with a little icing sugar just before serving. Enjoy!

Notes:
*They will harden like a biscuit (they’re supposed to, don’t worry), but will soften when you add the cream later.
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Adapted from a very old family recipe.

Berry Coulis

Delicious with a vast array of desserts, a tangy berry coulis is a simple way to add depth and decadence to desserts.

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Ingredients
500g berries of your choice (defrosted)
1 ½ tablespoons icing sugar
3 tablespoons water

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Method
Combine ingredients in a large stick blender beaker.

Blend with a stick blender until liquid and add extra water until desired consistency is reached.

For a seed-free coulis, push the mixture through a fine sieve.

Transfer to a serving jug.