Easy Chocolate Butterfly Cakes | Children’s Recipe
There’s nothing like the taste of freshly made homemade chocolate butterfly cakes. Especially when they’ve been crafted with plenty of love and care – just like Grandma used to make!
Today, we’ll be revisiting a childhood classic: Chocolate Butterfly Cakes. Every kid loves them, and every grown-up remembers having a slice as a child with fondness. So why not draw on that nostalgia and make some delicious treats for your little ones (or yourself!) to enjoy? Follow this simple recipe guide to re-create these tasty morsels, perfect for any special occasion or joyous gathering!
Chocolate Butterfly Buns
Is there anything more comforting and indulgent than a freshly baked chocolate cupcake? Mmmm, we don’t think so! These individual chocolate fairy cakes with chocolate buttercream filling are the perfect way to satisfy that sweet tooth craving. Imagine a soft and fluffy chocolate cake filled with rich and creamy chocolate buttercream – pure bliss!
And the best part? You can make them at home and enjoy them straight out of the oven. Whether you’re looking to treat yourself, your family, or your friends, these little beauties are sure to put a smile on everyone’s face. So why not get your apron on and start baking? You won’t regret it!
Chocolate Fairy Cakes Ingredients
I try and get organic ingredients for my chocolate butterfly cakes when I can, so mainly the flour and cocoa powder which you can get easily online.
Get organic flour here
Purchase organic cocoa powder here. I even put a scoop in our ground coffee cafetiere. It makes it really tasty and definitely wakes you up in the morning!
Shopping list
- 200g soft margarine
- 200g caster sugar
- 4 eggs
- 150g self-raising flour
- 2 tsp baking powder
- 50g Cocoa Powder
icing
- 4 tbsps Cocoa
- 3 tbsps hot water
- 350g butter. soft
- 700g icing sugar, sifted, and extra for topping.
- You will have a bit leftover but you can cover and place it in the fridge until you make your next batch of cakes.
How to make chocolate butterfly cakes for kids
Pre-heat oven to 180°C Fan
Place about 18 muffin or bun cases in your bun tins. Measure all the ingredients in a large bowl and beat well until the mixture is blended and smooth. Spoon the mixture in the cases to half-fill.
Bake for 15-20 mins.
To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended.
Cut a round slice from the top of each cake and cut it in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.
Storage
Keep this lovely cakes in an airtight container. They will keep for up to a week if you haven’t eaten them by then!
Chocolate Butterfly Cakes
Ingredients Â
- 200 g Soft Margarine
- 200 g Caster Sugar
- 4 Eggs
- 150 g Self-Raising Flour
- 2 tsp Baking Powder
- 50 g Cocoa Powder
Cream Filling
- 4 tbsp Cocoa Powder
- 3 tbsp Hot Water
- 350 g Soft Butter
- 700 g Icing Sugar
InstructionsÂ
- Pre-heat oven to 180°C Fan
- Place about 12 to 18 muffin or bun cases in your bun tins. Measure all the ingredients in a large bowl and beat well until the mixture is blended and smooth. Spoon the mixture in the cases to half-fill.
- Bake for 15-20 mins
- To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended.
- Cut a round slice from the top of each cake and cut it in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.
Notes
- You will have a bit of leftover icing but you can cover and place it in the fridge until you make your next batch of cakes.
