Butterfly cakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 180°c (160°c for fan assisted ovens of Gas Mark 4) and line a 12-hole muffin tray with fairy cake cases. Set aside.

Step 2

In a large bowl, cream together the margarine and caster sugar, until it is fluffy in texture and light in colour. Add the lemon extract (if using) and mix through.

Step 3

Add the eggs one at a time, ensuring each is mixed through before adding the next. If the mixture begins to curdle, add a spoonful of your flour to help it bind.

Step 4

Sift in the flour and baking powder, and gently fold to create a batter.

Step 5

Spoon the batter into your prepared fairy cake cases; about a tablespoon into each, filling them about half-full.

Step 6

Bake your cakes in your pre-heated oven for about 10-15 minutes, until they are risen, golden in colour and a skewer inserted comes out clean.

Step 7

Once cool enough to touch, transfer to a wire rack to cool completely. Meanwhile, prepare your buttercream.

Step 8

In a large bowl, cream together the margarine/butter and icing sugar, and lemon extract (if using). If the buttercream is too stiff in consistency, add a splash of milk.

Step 9

Using a knife, cut a circle from the top of your cakes, on a slight angel, so you end up with a little domed disk of cake. Cut this in half down the middle, giving you two little semi-circles.

Step 10

Pipe or spread the buttercream into the circle cavity, before placing your semi-circles on top of the buttercream to resemble little wings.

Step 11

Dust with icing sugar to finish.