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5 from 2 votes

Butterfly Cakes

Little nostalgic cupcakes, with a soft sponge, sweet buttercream and two little "wings" on top.
Prep Time15 mins
Cook Time10 mins
Decorating30 mins
Course: Dessert, Snack
Cuisine: British, Scottish
Keyword: Cake, Cupcakes
Servings: 12 cakes


For the Buttercream


  • Pre-heat your oven to 180°c (160°c for fan assisted ovens of Gas Mark 4) and line a 12-hole muffin tray with fairy cake cases. Set aside.
  • In a large bowl, cream together the margarine and caster sugar, until it is fluffy in texture and light in colour. Add the lemon extract (if using) and mix through.
  • Add the eggs one at a time, ensuring each is mixed through before adding the next. If the mixture begins to curdle, add a spoonful of your flour to help it bind.
  • Sift in the flour and baking powder, and gently fold to create a batter.
  • Spoon the batter into your prepared fairy cake cases; about a tablespoon into each, filling them about half-full.
  • Bake your cakes in your pre-heated oven for about 10-15 minutes, until they are risen, golden in colour and a skewer inserted comes out clean.
  • Once cool enough to touch, transfer to a wire rack to cool completely. Meanwhile, prepare your buttercream.

For the Buttercream

  • In a large bowl, cream together the margarine/butter and icing sugar, and lemon extract (if using). If the buttercream is too stiff in consistency, add a splash of milk.
  • Using a knife, cut a circle from the top of your cakes, on a slight angel, so you end up with a little domed disk of cake. Cut this in half down the middle, giving you two little semi-circles.
  • Pipe or spread the buttercream into the circle cavity, before placing your semi-circles on top of the buttercream to resemble little wings.
  • Dust with icing sugar to finish.