British Butterfly Cakes recipe

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Ingredients

½ cup white sugar
7 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¾ cup self-rising flour
4 cups confectioners' sugar
½ cup butter, softened

Nutrition Info

217.7 calories
carbohydrate: 33.6 g
cholesterol: 41.5 mg
fat: 9.2 g
fiber: 0.1 g
protein: 1.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 152.5 mg
sugar: 29.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.

  2. Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy, add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.

  4. Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth, spread onto cooled cupcakes.

Recipe Yield

20 cupcakes

Recipe Note

A true British classic.

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