Butterfly Cup Cakes


Cup Cakes










  • 8 oz. butter 
  • 8 oz. sugar 
  • 4 eggs 
  • 8 oz. all purpose flour 
  • 2 tsp baking powder 
  • 2 oz. milk to mix 
  • 1 cup whipping cream 
  • 1 pt raspberry or blue berry


  1. Cream butter and sugar until light and creamy, then beat in the eggs thoroughly.
  2. Sieve the dry ingredients and add them, with milk to give a soft dropping consistency.
  3. Put into paper baking cases or patty tins and bake in a moderate oven (375 degrees) for 25 – 30 minutes.
  4. In a medium size bowl whip the cream till it is thick.
  5. When the cakes are cold, slice a round from the top of each, and cut each round in half to form the butterfly wings.
  6. Fill the gap in the cake with whipping cream, and place the wings in position.
  7. Pipe a decorative band of cream between the wings to hold them in position.
  8. Put 3 raspberry/blueberry on top to decorate.









































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