I remember my brother making these when I was little, I think he’d brought them home from Food Tech class at school or something. I was amazed, and instantly hooked.
Where’s the sugary icing though? Where’s the hundred’s & thousands? Where’s the sugar hangover?
I’ve had many a dodgy butterfly cake since then. Cakes with the too-yellow mix, the mock-cream (sacrilege!), the teeth-numbing sweetness.
The beauty in a perfect butterfly cake is fresh whipped cream with vanilla scraped from the pod, juicy , sweet strawberries, and a light dusting of icing sugar.
They’re simple and I think that’s why they’re so delicious, and so more-ish.
2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsulted butter
1 3/4 cups castor sugar
1 tablespoon vanilla extract
1 cup milk
500ml tub cream
1 punnet strawberries
1 vanilla pod
- Preheat oven to 170°c. Line two 12 hole muffin/cupcake trays with cupcake papers
- Sift together the flour and baking powder
- In a separate bowl, cream the butter for 2 minutes
- Add the castor sugar a third at a time, beating for 2 minutes after each addition
- After the last addition, beat the mixture until light and fluffy and the sugar has almost dissolved
- Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy
- Add the vanilla extract and beat until combined
- Add a third of the flour mixture to the creamed mixture and beat on a low speed until combined
- Add half the milk and beat until combined
- Repeat this process
- Add the remaining third of the flour and beat until thoroughly combined (do not over-beat as it will toughen the mixture)
- Spoon mixture into cupcake cases, filling each about 3/4 full.
- Bake for 18-20 minutes or until a fine skewer comes out clean.
- Remove from the tray and cool for at least 30 minutes
- Take a small, sharp knife and cut on an angle to remove a circle ‘lid’ from the centre of each cupcake, these should be about 3/4 the width of the top of the cupcake so you have enough space for cream etc.. put to side
- Using a warm butterknife, put some of the strawberry jam at the base of the lid hole you just made
Note: If you’re making these for something the next day, stop at this step and put the lids back on
- Cut all the lids in half with a sharp knife (try to keep the halves together)
- Cut the tops of the strawberries and slice thinly
- Pour the cream into a stand alone mixer, or you can use a hand mixer.
- Add the scrapings from the vanilla pod to the cream, beat until the cream becomes fluffy and holds some shape
- Spoon (or pipe) a tablespoon of the whipped cream into the hole of the cupcake
- Put the two halves back on the cupcakes on an angle, leaving enough space in the middle to fit more cream and some strawberries
- Pipe/spoon some more cream down the centre, and poke about 5 slices of the strawberry into the puffy cream bit
- Put icing sugar in a sifter and tap over the cupcakes to dust
- Serve immediately – you don’t want your cream to make the cakes soggy