• 10servings
  • 60minutes
  • 260calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g (4oz) caster sugar

  2. 100g (4oz) butter, softened

  3. 2 large eggs

  4. 100g (4oz) self-raising flour

  5. tsp baking powder

  6. 15ml (1tbsp) milk

  7. 50g (2oz) butter, softened

  8. 75g (3oz) icing sugar

  9. 2tbsp strawberry jam

  10. Icing sugar, for dusting

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C (375°F, gas mark 5). Line a muffin tray with 10 paper muffin cases.

  2. Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.

  3. Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.

  4. To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.

  5. Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.


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