Kicking off Spring with Butterfly Cakes

Butterfly Cakes

Butterfly Cakes

Butterfly cakes were the first cakes I made as a child. What little girl doesn’t love anything pink and sparkly? Even better when that thing is edible. Maybe these little treats will even entice some real butterflies into the garden.


For the sponge:

170g salted butter

170g caster sugar

3 eggs

170g self-raising flour

1 tsp vanilla extract

For the buttercream:

55g unsalted butter

110g icing sugar

1 tbsp whole milk

1/2 tsp vanilla extract

For the icing:

icing sugar


pink food colouring

sprinkles (I found some strawberry flavoured sprinkled with added a touch of fruitiness!)


(place cupcake cases into a cupcake tray and preheat oven to 180*c)

– for the sponge, cream together butter and sugar, then add the vanilla

– beat in the eggs one at a time with a little of the flour to stop curdling

– sift and fold in the remaining flour until well combined

– diving mixture between cupcake cases and bake for 12-15 mins until risen and firm to the touch

– allow cupcakes to cool on a wire rack

– meanwhile, make the buttercream by combining all ingredients with an electric blender until pale in colour and a lightly whipped consistency-add more milk if necessary to loosen the mix. Cover with cling film and set aside.

– for the pink icing, combine food colouring, icing sugar and water until you have a fairly thick icing that won’t run too much

– once fully cool, slice the top off of each cupcake and cover the top with the pink icing, then decorate with sprinkled and leave to dry (cover cakes with cling film, or place in an airtight box to keep fresh)

– when the icing is dry, cut each top in half

– spread buttercream onto each cupcake bottom, making a slight peak down the centre of each, then push two halves of the decorated tops into each cake to make your butterflies

– leave to set slightly, then enjoy!

Butterfly Cakes

Butterfly Cakes

About SAFbakes

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