GORGEOUS LITTLE BUTTERFLY CAKES OR FAIRY CAKES!
An absolute must for ANY children's party or even dare I say, adult parties too......weddings, girls night's in, showers, pajama parties & sleep overs, retro buffets, etc. My Mum showed me how to make these--the recipe is an original Be-Ro standard Victoria Sponge mix--very easy to multiply or reduce. I have given a modest amount here for 12-18 butterfly or fairy cakes, depending on what size paper case you use. Expect these to FLY off the plate--sorry, I could not resist the pun!
Provided by French Tart
Categories Dessert
Time 45m
Yield 12-18 Cakes, 12-18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 190° C or 375°F.
- Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard "muffin" size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).
- Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
- Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
- Gently fold in an any flour left over when the egg is used up.
- Add the vanilla or any other flavourings desired - lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.
- Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.
- Cool cakes and then cut a slice from the top of each cake and cut this in half.
- Place a little butter icing of your choice on the top of each cake and arrange the "wings" around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!
- If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Christening Party & I also used rose essence in the butter icing, very sophisticated!
- N.B. You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes - just slice and fill with a filling of your choice -- lemon curd, butter icing, fresh whipped cream & jam -- the list is endless!
Nutrition Facts : Calories 222.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 57.8, Sodium 112.1, Carbohydrate 26.6, Fiber 0.3, Sugar 18.8, Protein 2.1
LEMON CURD BUTTERFLY CAKES
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Pre-heat the oven to gas mark 5/375F/190°C.
- You will need a 12-cup muffin tin lined with cupcake baking cases.
- To make the cakes, sift the flour and salt in a bowl.
- Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
- Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
- Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
- Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
- To make the lemon curd, place the grated lemon rind and sugar in a bowl.
- In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
- Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
- Stir frequently till thickened - for about 20 minutes.
- Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
- To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
- Cut the round in half, top to bottom, and set aside.
- Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 232.3, Fat 12.6, SaturatedFat 7.4, Cholesterol 99, Sodium 274.5, Carbohydrate 26.8, Fiber 0.4, Sugar 15.7, Protein 3.7
LEMON TOP FAIRY CAKES
I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...
Provided by Another cuppa
Categories Dessert
Time 25m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 195°C.
- Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
- For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
Nutrition Facts : Calories 239.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 15.1, Carbohydrate 38.8, Fiber 0.3, Sugar 30.4, Protein 2.3
FAIRY CAKES
My best friend made these for my bridal shower and they were really great! The best part was decorating them, they were the most beautiful "cupcakes" I'd ever seen. the recipe is from the cookbook "How To Be a Domestic Goddess" by Nigella Lawson.
Provided by Miss Erin C.
Categories Dessert
Time 1h
Yield 12 Fairy Cakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Line a 12 cup muffin tin with baking cups.
- Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
- It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
- Bake for 15-20 minutes or until they are golden on top.
- Cool on a wire rack, but remove from the tin as soon as possible.
- Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
- Very very cute!
- In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
- Use your imagination, the flat tops give lots of room to be creative!
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