Mary Berry's Lemon Butterfly Cakes

Lemon butterfly cakes on rack

This recipe comes from Mary Berry’s Baking Bible and is pretty low effort, even for someone like me who doesn't enjoy decorating cakes. The lemon adds a lovely flavour but you could easily use orange or substitute 25g of the flour with cocoa powder and top with chocolate frosting.

I ended up with a lot of leftover frosting when using the quantities of sugar and butter specified by Mary Berry so I've decreased the amount in the ingredients list. For the batch I made in the photograph I halved the frosting ingredients again (using 100g icing sugar, 50g butter and 1 teaspoon of lemon juice) and found that this was enough for twelve cakes. I should say that I'm really not a fan of the taste of frosting and usually end up scraping most of it off whatever cake I'm eating but if you have more of a sweet tooth then the quantities in the ingredients list will be fine.

Ingredients

Serves: 12

Cupcakes

  • 100g sifted self-raising flour
  • 100g caster sugar
  • 1 tsp baking powder
  • 100g softened butter
  • 2 large eggs
  • zest of lemon

Butter icing

  • 200g sifted icing sugar
  • 100g softened butter
  • 2 tsp lemon juice
  • 1 tsp icing sugar for dusting

Method

  1. Preheat your oven to 180°C (160°C fan) and line a 12 cup cake or muffin tin with cases.
  2. Add 100g self-raising flour, 100g sugar, 1 teaspoon baking powder, 100g butter, 2 eggs and the zest from a lemon into a large bowl and whisk well (I used an electric hand whisk).
  3. Divide the mixture into the prepared cake tin and bake for 15-20 minutes until the cupcakes have risen and are golden brown. Remove from the oven and leave to cool.
  4. For the frosting, add 200g icing sugar, 100g butter and 1 teaspoon of lemon juice into a large bowl and whisk until well blended.
  5. Once the cakes are completely cool, take a sharp knife and slice a circle out of the top of each cake then halve it to make the butterfly wings. 
  6. Spoon or pipe a small amount of frosting onto the top of each cake.
  7. Take the two halves of the circle cut from the cake and place on top of the frosting with the curved edges facing inwards.
  8. Dust with icing sugar and store in an airtight tin for up to 3 days.

All written material and photography used on this website are copyright © Hot Cooking 2020.