185 g (6 oz) butter
3/4 cup caster sugar
1/2 teaspoon vanilla essence
3 eggs
2 cups self-raising flour
1/2 cup milk
jam
whipped cream
extra icing sugar
3/4 cup caster sugar
1/2 teaspoon vanilla essence
3 eggs
2 cups self-raising flour
1/2 cup milk
jam
whipped cream
extra icing sugar
method
1. Set oven temperature at hot.
2. Butter 36 patty cake tins or line tins with paper patty cases.
3. Cream butter, sugar and vanilla essence until light, white and fluffy.
4. Add beaten eggs gradually, beating well after each addition.
5. Gently stir in sifted flour and milk.
6. Place a heaped teaspoon of the mixture into each of the patty cake tins.
7. Reduce oven temperature to moderately hot 190 - 200°C (375-400°F) and bake for approximately 15 minutes until tops have risen well and are evenly brown.
8. Cool on a wire rack.
9. When cakes are cool cut a circle from the top of each using a small, sharp knife.
10. Cut the circles in half.
11. Place a small quantity of apricot or raspberry jam onto each cake.
12. Cover the jam with 1 teaspoon of whipped cream.
13. Replace the half circles to form butterfly wings on top of the cakes.
14. Sprinkle the butterfly cakes lightly with sifted icing sugar.
2. Butter 36 patty cake tins or line tins with paper patty cases.
3. Cream butter, sugar and vanilla essence until light, white and fluffy.
4. Add beaten eggs gradually, beating well after each addition.
5. Gently stir in sifted flour and milk.
6. Place a heaped teaspoon of the mixture into each of the patty cake tins.
7. Reduce oven temperature to moderately hot 190 - 200°C (375-400°F) and bake for approximately 15 minutes until tops have risen well and are evenly brown.
8. Cool on a wire rack.
9. When cakes are cool cut a circle from the top of each using a small, sharp knife.
10. Cut the circles in half.
11. Place a small quantity of apricot or raspberry jam onto each cake.
12. Cover the jam with 1 teaspoon of whipped cream.
13. Replace the half circles to form butterfly wings on top of the cakes.
14. Sprinkle the butterfly cakes lightly with sifted icing sugar.
serving amount
yield: 36
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