Butterfly Cakes with Strawberry Buttercream

1 x 12-hole cake tray, 10 fairy cake cases, chopping board and 2 x mixing bowls

FAIRY CAKES
75g butter
75g caster sugar
2 eggs
100g Doves Farm Organic Self Raising White Flour
1 tbsp milk
½ tsp vanilla extract

LEMON ICING
25g icing sugar
1 tsp lemon juice

STRAWBERRY BUTTERCREAM
200g icing sugar
75g butter
75g strawberry jam

200°C, Fan 180°C, 400°F, Gas 6.

Fairy Cakes     

1. Pre-heat the oven.
2. Stand 10 fairy cake cases in the holes of the tart tray.
3. Chop the butter into small cubes.
4. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
5. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
6. Sieve the flour into the bowl and then stir it into the mixture.
7. Add the milk and vanilla extract and combine well.
8. Divide the mixture between the 10 prepared cake cases.
9. Bake for 12-15 minutes, until the sponges spring back when touched.
10. Cool the cakes on a wire rack.

Lemon Iced Butterfly Wings

1. When the cakes are cold, slice the top off each one, lay out the circles on a chopping board and cut each slice into two halves.
2. Put the decoration icing sugar and lemon juice into a bowl and stir into a smooth paste.
3. Drizzle a little icing in a pattern over the cake top halves and leave to set.

Strawberry Buttercream and Butterfly Decoration

1. Sieve the icing sugar into a bowl.
2. Chop the butter into small cubes.
3. Put the butter cubes and jam stir into a bowl and beat together well.
4. Beat in the icing sugar a spoon at a time.
5. Spread or pipe some of the strawberry buttercream onto the top of each cake.
6. Press two of the prepared sponge halves sideways into the icing to create the butterfly wings.