Go Back
Mary Berry Butterfly Cakes

Mary Berry’s Irresistible Butterfly Cakes: A Step-by-Step Guide

These Mary Berry butterfly cakes are light, fluffy, and topped with a creamy frosting, making them the perfect treat for any occasion.
Print Recipe Pin Recipe
Servings: 12
Course: Dessert
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup 115g all-purpose flour
  • 2 extra-large eggs
  • ½ cup + 1 tbsp 115g granulated sugar
  • ½ cup 115g salted butter, softened
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
For the Frosting:
  • ¾ cup 175g salted butter, softened
  • 2¾ cups 350g confectioners’ sugar, sifted
  • Extra powdered sugar for dusting

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tray with 12 cupcake liners.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy. I find using a hand mixer makes this step quicker and easier.
  3. Add the eggs one at a time, beating well after each addition. Once mixed, sift in the flour, baking powder, and salt. Gently fold everything together until just combined.
  4. Spoon the batter evenly into the cupcake liners, filling each about halfway. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
  5. While the cakes cool, prepare the frosting. Beat the butter until smooth, then gradually add the sifted confectioners' sugar. Continue beating until the frosting is light and fluffy.
  6. Once the cupcakes have cooled, cut a small cone-shaped piece out of the center of each cake, saving the tops. Fill the hole with the buttercream frosting. Place the saved tops back on, cutting them in half to form butterfly wings.
  7. Dust the cakes with extra powdered sugar to finish.

Notes

Perfect Pairings for Mary Berry Butterfly Cakes

These butterfly cakes pair wonderfully with a cup of freshly brewed tea or a light fruit salad. For a more indulgent treat, serve them with a scoop of vanilla ice cream or whipped cream.