British Butterfly Cakes Recipe

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Brief

Prep 15 mins

Cook: 15 mins

Additional: 30 mins

Total: 1hr

Servings: 20

Yield: 20 cupcakes

British Butterfly Cakes Recipe

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

World Cuisine

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Nutritional Information

British Butterfly Cakes Recipe

Servings Per Recipe:20

Calories: 217.7

% Daily Value *

Protein: 1.2g 2%

Carbohydrates: 33.6g 11%

Dietary Fiber: 0.1g 1%

Sugars: 29.6g

Fat: 9.2g 14%

Saturated Fat: 5.6g 28%

Cholesterol: 41.5mg 14%

Vitamin A Iu: 290.4IU 6%

Niacin Equivalents: 0.5mg 4%

Folate: 11.9mcg 3%

Calcium: 34.9mg 4%

Iron: 0.3mg 2%

Magnesium: 1.8mg 1%

Potassium: 16mg

Sodium: 152.5mg 6%

Calories From Fat: 82.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.