I hadn’t baked in a while and was going to visit a friend for a walk, another expat Brit, so was trying to think of something I could make quickly that she and her family would enjoy. Not sure where the inspiration came from, but I thought about making these old family favourites; butterfly cakes.
I remember my mum making us these and we always loved them, they didn’t last very long! Butterfly cakes are super simple and quick to make and my version is pretty low in calories. One of these gorgeous little cakes, with whipped cream and a hidden gem of strawberry jam, comes to just over 100 calories. Compare that to a run of the mill snack size chocolate bar, or a processed packaged treat-bar logging in at 100cals or so, and there’s really no comparison for a special treat… it doesn’t even have to be special! Butterfly Cakes any day of the week, I say!
This recipe makes 12 little cakes; great if you’re baking for a crowd. However, to make fewer and avoid temptation… simply halve the recipe quantities for 6 cakes.
*Edit: Quantities for 6 butterfly cakes is at the end of the post.
Start by creaming together the light margarine, the real sugar and the sugar substitute. It’s easiest to do this in either a stand mixer or in a bowl with an electric hand whisk. Once the mixture is light and fluffy and pale in colour you can add 1 egg at a time mixing well and scraping down the bowl between each addition.
Then you sift in the flour and baking powder and beat that in for 1 to 2 minutes till nice and smooth And that’s it, you’re done!
Now all you do is divide the mixture between 12 cupcake wrappers which you have set inside a muffin tin and placed the whole thing on a baking tray.
Bake in a preheated oven at 200ﾟC for 15 to 20 minutes or until lightly browned on top. Remove the tray from the oven and place the cakes onto a cooling rack to get cold.
Once the cakes have cooled, using a sharp knife at a 45ﾟ angle cut a disc out of the top of each cake. Lift out this little disc and cut it in half, giving you two semi-circles.
Spoon a ⅓ of a teaspoon of strawberry jam into the hole. Don’t be tempted to use more jam… you really don’t need it, and it’ll be too sweet if you do. Then pipe a swirl of whipped cream on top of the jam – with whipped cream, a little goes a long way!
Place the semi-circles of cake back onto the cream swirl at an angle so that they resemble butterfly wings.
A final dusting of powdered sugar is all you need to finish them off.
RECIPE: BUTTERFLY CAKES 114 cals
Makes 12 cupcakes (can be easily halved if you only want 6). You will need an electric whisk or stand mixer, and a 12-hole cupcake tin with 12 paper casings.
- 4 ½ oz light margarine
- 3 oz granulated sugar substitute
- 1 oz regular sugar
- 4 ½ oz self raising flour
- 1 ¼ teaspoons baking powder
- 2 large eggs
- 150ml (½ cup) Whipping cream, whipped to a firm, almost lumpy consistency
- 4 teaspoons strawberry jam (⅓ tsp per cake)
- Dusting of powdered sugar (icing sugar)
- Preheat the oven to 200°C
- Place light margarine, sugar substitute and regular sugar in a bowl (or stand mixer bowl) and beat together till light, fluffy and pale.
- Add one egg at a time and beat well till incorporated, scraping the sides of the bowl between each egg addition, to ensure a thorough mix.
- Sift in the flour and baking powder and beat again for 1-2 minutes until smooth.
- Place a 12 hole muffin tin onto a baking sheet and prepare each hole with a paper casing.
- Divide the cake batter between each casing, filling each casing to about ⅔ full, and bake at 200°C for 15-20 minutes or until golden brown.
- Remove from the oven and take the cakes out of the tin onto a wire rack to cool.
- Once cool, with a sharp knife at a 45° angle, cut a disc out of the top of each cake. Then cut the disc in half, giving you two semi-circles.
- Spoon a ⅓ teaspoon of strawberry jam into the well left by the disc.
- Pipe a light swirl of whipped cream on top of the jam.
- Then press the halves of the disc into the cream at an angle to resemble butterfly wings.
- A light dusting of powdered sugar over everything gives the cakes the perfect finishing touch.
For 6 little cakes:
- 65g (2¼ ounces) Light Margarine
- 75g (2½ ounces) Sugar substitute (Eg. Candarel Sugarly or Lakanto Granulated)
- 15g (½oz) regular sugar
- 1 egg
- 65g (2¼ ounces) Self Raising Flour, sifted
- 3/4 teaspoon baking powder
- 1/4 cup whipping cream
- 2 teaspoons jam
Recipe in brief:
- Cream together the margarine and sugars
- Beat in the egg
- Sift in the flour and baking powder, beat again
- Fill baking cups to 2/3 full, bake for 15-20mins at 200°