Butterfly cakes

    40 minutes

    Fairy cakes with their tops cut to look like wings. You can use whipped cream instead of the icing to attach the wings. All kids love them

    8 people made this

    Serves: 12 

    • 1 cup (125g) self-raising flour
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1 tablespoon hot water
    • 60g butter or margarine
    • 1/4 cup (60g) white sugar
    • 1 egg
    • For the icing
    • 60g butter or margarine
    • 1½ cups (250g) icing sugar, sifted
    • 1/2 teaspoon vanilla essence
    • 2 tablespoons raspberry jam

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Line a 12-cup-muffin-tin with patty cups.
    2. Cream the butter or margarine and white sugar together until pale and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure of eight movements. The batter should slowly drop off spoon when lifted from bowl - if the mixture is too stiff, add a small amount of water. Divide mixture into 12 muffin cups.
    3. Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.
    4. To make the icing, cream the butter or margarine until soft. Gradually add the sifted icing sugar and vanilla. Mix until smooth.
    5. Cut circles from tops of the cakes, and cut in half again to resemble butterfly wings. Put a small amount of jam in the cut out hole, and cover with a teaspoon of icing. Place the wing shapes into the icing so they sit like butterfly wings.

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    Reviews in English (7)


    This is delish! My mum said that it tasted like a chocolate sponge cake. however, we both agree that it's a tad too sweet, as there was this sweet aftertaste. the next time I make this, I'll reduce the sugar to 2 tbsp. (then again, we never liked stuff that was too sweet.) Also, I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns!  -  14 Mar 2007  (Review from Allrecipes USA and Canada)


    These are so cute to look at! I made them in my mini muffin pan to make bite sized butterflies . This cake is so light with lovely strong chocolate taste, which hit me at the very end. Since I don't keep self rising flour on hand I used 1 cup All-Purpose flour plus 1 1/2 tsps baking powder and 1/8 tsp salt. I used raspberry jam cause that's what I had on hand (plus it's my favourite flavour) and I only made half the frosting recipe which turned out to be just enough. It didn't come out too sweet because of that, but the surprise in the middle was very nice to bite into. Thanks for the great idea and recipe!  -  11 Aug 2009  (Review from Allrecipes USA and Canada)


    Pet's liquid measuring tools must be larger than what they say, because this whole thing is too dry. The cocoa water mix was too dry to actually mix, needed at LEAST twice as much water for that, but still looked like it wasn't moist enough. However, I have no idea what the consistency for that should be, so perhaps it was supposed to be dry and I made it wrong. Needed to add about a quarter cup extra water at the end, as the recipe acknowledges. Icing in the picture is almost runny, (which could be because the 'bun' is still hot, in which case, they ignored their own directions to allow it to cool), my icing was almost as thick as for an oreo, and I used less icing sugar than it called for. I used all margarine, which should have way more moisture than the optional butter. The taste is bland, and the only reason this doesn't get a 1 is because the flavors go well together, and the presentation is neat.  -  26 Feb 2011  (Review from Allrecipes USA and Canada)