British Butterfly Cakes

I first came across these butterfly cakes when my sister-in-law was making them with my niece and they have been a firm favourite ever since. I’ve made them with my children and they have always been a huge hit. Perhaps it’s the additional frosting that added to the cake or just the butterfly wings. Whatever it is, we love them. I have also filled the cakes sometimes with lemon curd and those are just delicious. In fact, that would be my favourite.

It’s a simple recipe. I added a few extras to make it soft and fluffy.


175 g self-raising flour

175 g sugar (caster or granulated)

175 g butter

3 eggs

1 tbsp milk

1 tbsp vanilla extract

2 tbsp sour cream

1 tsp baking powder


Icing sugar for dusting


  1. Preheat the oven to 180°C (350°F)
  2. Whisk all the ingredients together with a stand mixer or a handheld mixer.
  3. Line a cupcake tin with cupcake liners.
  4. Fill each to up two-thirds way up.
  5. Bake for 20 – 25 mins in the oven.
  6. Let the cakes cool on a wire rack.
  7. Cut out a little conical shape from each cake. Then slice the bit that you cut out into two.
  8. Fill the cavity with vanilla frosting. Add the ‘wing’ on the top of the frosting.
  9. Dust with icing sugar.




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