Butterfly Cakes – Nan Fran’s Recipe

Ingredients:

Butter cream:

Equipment:

Method:

Preheat the oven to 200 c ,gas mark 6
Place paper cases inside the tins.
Place the margarine and caster sugar in a bowl and cream together.
Then add the flour, baking powder and salt, followed by the egg.
Beat the mixture with a wooden spoon until it is thoroughly mixed.
Using two teaspoons, spoon the mixture into the paper cases. But do not fill them more than half full.
Put them in the oven and let them bake for 15 minutes until they are lightly browned, always ask an adult to help you put trays into the oven.
Remove from the oven with the help from an adult and place them on the wire cooling rack.
Leave them to cool for approximately half an hour.
Whilst the cakes are cooling make some butter cream. By sieving the icing sugar into the smaller mixing bowl, and add the margarine creaming them together until it forms a light creamy mixture.
Cut off the top of the cakes ask an adult to help. Then cut the piece in half to make two wings. Put one teaspoon of butter cream in the cake and place the wings on the top to create a butterfly. Then dust with icing sugar.