Butterfly
Cakes
makes 9
You can use storebought cup cakes but
home made introduces grandkids to real tastes.
1 cup all-purpose flour
2 teaspoons baking powder
1 stick (4 ounce) butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
butter cream (recipe below)
confectioners sugar to dust
Preheat oven to 350F. Place 9 paper
muffin cases in a muffin cup tray. Stir together the flour
and baking powder. Set aside. Place butter and sugar in a
bowl. Beat with electric mixer until pale and fluffy. Add
one egg and 2 tablespoons of the flour mixture. Mix well.
Beat in vanilla and remaining egg with 2 more tablespoons
flour mixture. Add remaining flour gradually beating at low
speed, and scraping down sides of bowl. Bake in preheated
oven for 18-20 minutes or until risen and firm. Cool on wire
tray. Cut a slice from the top of each cake, then cut in
half, crosswise. Spoon a little butter cream on cut surface
of each cake. Insert two "wings" in each. Dust
with confectioners sugar
Butter Cream:2 tablespoons softened
butter, 1/2 cup confectioners sugar
2 teaspoons milk or cream if needed
Whip butter until pale. Gradually stir in
confectioners sugar. Add about 2 teaspoons milk or cream for
a softer consistency.
