Madeira Butterfly Cakes With Pink Buttercream and Jam
A great mini cake for all occasions
Equipment
24 Paper Cases
Ingredients
- 450 g Self-Raising Flour
- 400 g Caster Sugar
- 400 g Soft Margarine
- 7 Eggs
- 3 tbsp Milk
Buttercream
- 250 g Unsalted Butter
- 400 g Icing Sugar
- 1 tbsp Vanilla Essence
- 3 drops Pink Food Colouring
Instructions
- Pre-heat your oven at 150°c and place the paper cases in your tins.
- Put all the ingredients for the sponge in your mixer with the paddle attachment and mix at low speed to combine the ingredients. Increase the speed for 1 minute until the mixture is smooth.
- Using a tablespoon scoop out the mixture and place in the paper case and repeat until they are all filled.
- Place in the oven and bake for about 30 minutes until golden brown.
- Put on a wire rack to cool.
- When cool, cut out a circular top and 2.5cm deep then cut in half.
- To make the buttercream, beat the butter with an electric whisk until very soft. Gradually add the sifted icing sugar until it's all mixed together. Increase the speed until it's light and fluffy.
- Place about a teaspoon of jam in each cake and top with buttercream. Place the wings on top to resemble a butterfly.
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Notes
You may have some sponge mixture leftover for about 2 extra cakes.
Depending on how much buttercream you like in your cakes you may want to double the quantity for extra topping.
Nutrition
Calories: 413kcalCarbohydrates: 47gProtein: 4gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 178mgPotassium: 50mgFiber: 1gSugar: 33gVitamin A: 929IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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