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Butterfly Cakes

  • 15 minutes
  • 15 minutes
  • Makes 18
Butterfly Cakes

Perfect for a little girl's tea party. I have made this recipe since I was a kid, its origins are from Margaret Fulton from memory, who was as loved in Aussie home kitches as Tui Flower and Alison Holst are here in NZ.


  • 125 grams butter, softened
  • ¾ cup caster sugar
  • 1 tsp vanilla or lemon essence
  • 2 eggs, beaten
  • 2 cups self raising flour, sifted
  • 2/3 cup milk
  • 1 cup cream, whipped


  1. Preheat the oven to 190ºC. Line 18 muffin tins with paper cup-cake cases.
  2. Beat the butter, sugar and vanilla until light and creamy. Add the egg a little at a time until the mixture is very fluffy. Sift the flour and fold into the creamed mixture beating well after each addition alternately with the milk. Spoon the mixture evenly among the paper cases.
  3. Bake in the preheated oven for 15 minutes or until golden and firm to the touch. Cool well.
  4. Cut a small disc off the top of each cup cake and cut the disc in half. Dollop a spoonful of whipped cream on top of each cake and sit the wings into the cream. Decorate with cachous or 100's & 1000's if wished. Best served on the day, or the day after baking.

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