I don’t know whether it’s the slightly chilly weather at the moment, but I’ve been baking again!
My favourite cakes when I was little were Butterfly Cakes. I think it was the name that I liked at first and a cake with wings is always going to grab a childs attention. My mum was (and still is) fanstastic at cakes and buns.
Whereas the Harvest Festival at school was a chance for all the other mums to spring clean their kitchen cupboards – tins and containers that looked as though they were purchased in a previous century, my mum sent a box of perfect cherry buns to sit amongst the tins of soup and packets of crackers.
If there was a Birthday coming up, the cake mixer would come out and within a few hours there were racks of cherry buns, chocolate buns. butterfly cakes and more.
My attempts aren’t quite up to the standard of mums, but they’re pretty tasty all the same!
100g golden caster sugar
2 eggs mixed with 2 tsp vanilla extract
100g self raising flour
1-2 tbsp milk
200g icing sugar
1 tsp vanilla extract
1. Preheat oven to gas mark 6.
2. Line a 12 hole muffin tin with cupcake cases.
3. Mix the butter and the sugar together until light and fluffy.
4. Gradually beat in the eggs and the flour.
5. Add the milk so the mixture easily drops off a spoon.
6. Put the mixture into each cake case and bake for 12 – 15 mintues until springy to the touch, golden and risen.
7. Transfer to a wire rack to cool.
For the butter icing, beat the butter with 50g icing sugar. Add the vanilla extract and the rest of the icing sugar and beat once. Scoop out the top of each cake out and cut it in half to make wings. Put a dollop of the icing mixture inside and put the wings on top.
Oh, and look whos taught herself to ice cakes properly…