Gluten Free Butterfly Cakes

Makes 10 butterfly cakes

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CAKES
  • 75g butter
  • 75g caster sugar
  • 2 eggs
  • 75g FREEE Self Raising Flour
  • 1 tbsp milk
  • ¼ tsp vanilla extract
  • TOPPING
  • 75g icing sugar
  • 50g butter, softened

 Cakes    

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

Topping

  1. When the cakes are cold, slice the top off each one then cut each slice into two halves.
  2. Sieve the icing sugar into a bowl.
  3. Add the butter and stir to make a soft and smooth icing.
  4. Spread a little icing over the top of each cake.
  5. Press two sponge halves sideways into the icing to make the ‘butterflies’.

Equipment

1x12 hole cake trays and 10 fairy cake cases

Temperature

200°C, Fan 180°C, 400°F, Gas 6.

Cooking time

12-15 minutes

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Ingredients

Change Quantities:
  • CAKES
  • 75g butter
  • 75g caster sugar
  • 2 eggs
  • 75g FREEE Self Raising Flour
  • 1 tbsp milk
  • ¼ tsp vanilla extract
  • TOPPING
  • 75g icing sugar
  • 50g butter, softened

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