BUTTERFLY CAKES
A more refined cousin of the traditional American cupcake, these pretty petite fairy cakes are topped with a dollop of whipped cream, a spot of jam and a charming set of ‘wings’ fashioned from the domed cake tops – a perfect small and delicate bite for any tea-time tray that Lady Mary (inset right) would have liked.
Makes 12 small cakes
For the cakes l 215g (7½oz) self-raising flour l 1¼tsp baking powder l ½tsp salt l 115g (4oz) unsalted butter, at room
temperature l 150g (5½oz) caster sugar l 2 eggs, at room temperature l ½tsp vanilla extract l 120ml (4fl oz) milk
For the topping l 120ml (4fl oz) double cream l 1tbsp icing sugar, plus extra for dusting
(optional) l 1tbsp strawberry or raspberry jam
To make the cakes, preheat the oven to 180°C/fan 160°C/gas 4 and line a 12-hole bun tin with paper cases. In a small bowl, mix together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat the butter on a medium speed until smooth (about 1 minute). Add the caster sugar, increase the speed to medium-high and beat for 2-3 minutes until fluffy and light in colour. Add the eggs, one at a time, beating well after each addition and adding the vanilla with the final egg. On a low speed, add about half of the flour mixture and mix just until blended, then add the milk and again mix until blended. Add the remaining flour mixture and mix just until blended. Divide the mixture among the prepared cases and spread evenly. Bake for 17-19 minutes. Leave to cool in the tin on a wire rack for 15 minutes. Lift the cakes from the tin and leave to cool completely.
To make the topping, beat together the cream and icing sugar in a bowl using a handheld mixer on a medium speed, for 2-3 minutes until stiff peaks form. Use immediately or cover and refrigerate up to 2 hours before serving. Just before serving, using a serrated knife, cut off the domed tops from each cake, then cut these domes in half crossways to form the ‘wings’. Spoon (or pipe with a plain tip) some of the whipped cream onto the centre of each fairy cake.
Put a small dollop (about ¼tsp) of the jam onto the centre of the whipped cream. Gently push two ‘wings’, cut-side down and at a slight angle, into the cream, positioning them on either side of the jam. Lightly dust the top of each cake with icing sugar, if desired.