Tea Cake Recipes - Butterfly Cakes Recipe

Ingredients

• 2 cups/300 g all purpose/plain flour

• 2 tsp baking powder

• 1/4 tsp salt

• 2/3 cup/150 g butter, softened

• 3/4 cup/150 g granulated sugar

• 1 tsp vanilla extract/essence

• 2 large eggs, at room temperature

• 1/2 cup/125 ml milk

• 1 tbsp fresh lemon juice

• 1/2 cup/160 g strawberry jam

• 1 cup/250 ml heavy/double cream

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Arrange 20-24 foil baking cups on baking sheets.

2. Sift the flour, baking powder, and salt into a medium bowl. Beat the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until creamy.

3. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk and lemon juice.

4. Spoon the batter into the baking cups, filling them half full. Bake for 10-15 minutes, or until golden brown. Cool the cakes on racks.

5. With mixer at high speed, beat the cream in a medium bowl until stiff. Cut a small circle about 1/2-inch (1-cm) deep from the top of each cake.

6. Fill with 1/2 teaspoon of jam and 1 teaspoon of whipped cream. Cut the tops in half and arrange like butterfly wings.