Family and Kids

  • 65 g (2½ oz) lightly salted butter, softened
  • 65 g (2½ oz) caster sugar
  • 65 g (2½ oz) self-raising flour, sifted
  • 1 teaspoon vanilla extract
  • 1 egg
  • icing sugar, for dusting
  • 75 g (3 oz) unsalted butter, softened
  • 100 g (3½ oz) icing sugar, sifted
  • pink food colouring
  • 1 teaspoon hot water

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour, vanilla extract and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until risen and just firm. Leave to cool in the cases for 2 minutes then transfer to a wire rack to cool completely.

Make the buttercream by beating together the butter and icing sugar until combined. Add a little pink food colouring and the measurement water and beat until smooth and creamy.

Use a small, sharp knife to cut out circles from the tops of the cakes and cut the circles in half to shape butterfly wings. Put the buttercream in a piping bag fitted with a small star nozzle and use to pipe swirls into the scooped-out tops of the cakes. Position the butterfly wings on top and dust lightly with icing sugar.

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