If you’ve ever found yourself craving a charming, nostalgic treat that’s as delightful to look at as it is to eat, then you absolutely must try this Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe. These dainty cupcakes, filled with luscious jam and topped with fluffy cream shaped like delicate butterfly wings, are a treasured British favorite often enjoyed at children’s parties. There’s something magical about biting into the soft sponge, the sweet jam, and the creamy topping all at once that brings a bit of joy to any occasion. If you love classic baked goods with a bit of whimsy, this recipe will quickly become one of your beloved go-tos.
Ingredients You’ll Need
This Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe calls for simple ingredients that you probably already have in your pantry, but each plays an important role in creating the perfect cupcake texture and flavor. From the rich butter that lends moisture and flavor, to the self-rising flour that helps achieve a lovely rise, these basics come together to form the ideal base for your cupcakes.
- 10 oz unsalted butter: Use good quality butter at room temperature for a smooth, creamy batter and optimal flavor.
- 1 ¼ cups superfine (caster) sugar: It blends more smoothly into butter, producing a light texture and sweetness.
- 6 eggs beaten: Eggs provide structure, moisture, and richness to the cupcakes.
- 2 cups self-rising flour: Or all-purpose flour with 2 teaspoons baking powder sifted in; this gives the cupcakes their soft crumb and rise.
- A good pinch of salt: Enhances all the sweet flavors and balances the batter.
- 1 jar raspberry jam: Choose a high-quality brand like Mackays or Bonne Maman for a fresh fruity burst inside each cupcake.
- 1 cup heavy whipping cream: Whipped to soft peaks, this provides the iconic fluffy butterfly wings topping.
- Powdered sugar: For a dusting that adds a pretty finishing touch and extra sweetness.
How to Make Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe
Step 1: Prepare Your Equipment and Ingredients
Begin by lining your cupcake tins with paper liners and preheating your oven to 350ºF (175ºC). This set-up ensures your cupcakes bake evenly and come out effortlessly. Having your eggs beaten and your flour sifted ahead of time really streamlines the process.
Step 2: Cream Butter and Sugar
Using a stand mixer or electric hand mixer, beat the soft butter and superfine sugar together until the mixture is light, fluffy, and pale in color. This step is crucial because it incorporates air into the batter, setting the stage for light and tender cupcakes.
Step 3: Add Eggs and Flour Gradually
Add about one third of the beaten eggs to the creamed butter and sugar. Mix well at medium speed to incorporate. Then add a third of the sifted flour and mix again. Repeat this rhythm — eggs, then flour — until all ingredients are just combined. Finally, mix on low speed for a brief moment until the batter is smooth and ready.
Step 4: Bake the Cupcakes
Fill each cupcake liner halfway with batter to leave room for rise, then bake for 25 to 30 minutes. A gentle test with a skewer inserted into the center ensures they are perfectly baked, coming out clean without overbaking.
Step 5: Cool and Hollow Out
Remove cupcakes from the oven and let cool completely on a rack. The fun decorating begins once cooled: cut out the cupcake centers at a 45-degree angle and trim off the removed pieces into halves resembling butterfly wings.
Step 6: Assemble with Jam and Cream
Place a small spoonful of raspberry jam into the cavity of each cupcake, followed by a generous dollop or piped swirl of whipped cream. Set the ‘wings’ on top with the cut edges slightly tucked in to create a charming butterfly effect.
Step 7: Final Touch
Lightly dust each completed butterfly cupcake with powdered sugar for a delicate, pretty finish that feels like a gentle kiss of sweetness. Serve these beauties right away or refrigerate until ready.
How to Serve Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe
Garnishes
Beyond the classic powdered sugar dusting, you might consider fresh berries or edible flowers to enhance your butterfly cupcakes’ whimsical appeal. These additions add a burst of natural color and freshness while keeping things light and elegant.
Side Dishes
Pair these cupcakes with a classic British tea selection for an authentic experience. Earl Grey or Darjeeling teas complement the sweet, creamy flavors beautifully. A side of fresh fruit salad can provide a refreshing contrast if serving at a larger gathering.
Creative Ways to Present
Try arranging the butterfly cupcakes on a tiered cake stand surrounded by sprigs of mint or lavender for an adorable, garden-party effect. You can also serve them in vintage teacups or on delicate doilies to amplify the traditional British charm.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store these cupcakes in an airtight container in the refrigerator to keep the cream fresh. They remain delicious for up to two days, but the sooner you enjoy them, the better, as the whipped cream is best fresh.
Freezing
Butterfly cupcakes don’t freeze well once filled and decorated due to the cream topping. However, you can freeze the plain baked cupcakes separately for up to two months. Thaw completely before hollowing out and decorating as per the recipe.
Reheating
Because these cupcakes are tender and filled, reheating is not recommended as it may affect the texture and your beautiful butterfly wings. Serve them chilled or at room temperature for the best experience.
FAQs
Can I substitute butter with margarine in this recipe?
While margarine can work in a pinch, butter provides superior flavor and texture, especially in this traditional recipe. For authentic Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe results, use good quality unsalted butter.
What if I don’t have self-rising flour?
No worries! You can easily make your own self-rising flour by combining all-purpose flour with baking powder. For this recipe, sift 2 teaspoons of baking powder into 2 cups of all-purpose flour before using.
Can I use jam other than raspberry?
Absolutely! While raspberry jam is classic for Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe, feel free to experiment with strawberry, apricot, or even a mixed berry jam for different flavor twists.
Is it okay to use buttercream instead of whipped cream?
Yes, buttercream is a practical alternative if you plan to have the cupcakes displayed for longer or in warm conditions, as whipped cream can spoil quickly. However, the traditional recipe shines brightest with real whipped cream.
How do I keep the butterfly wings from falling off?
To ensure the ‘wings’ stay in place, make sure you place the jam and cream inside the hollowed center as a sort of ‘glue’ before gently placing the wings on top. Piping the cream helps hold everything together securely.
Final Thoughts
This Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe is truly a heartwarming classic that brings a little sweetness and nostalgia to any day. Whether you’re baking for a child’s party, a tea with friends, or simply because you deserve a treat, these cupcakes deliver joy in every bite and look absolutely charming too. I hope you find as much happiness baking and sharing them as I do; they truly are a timeless, delightful confection worth adding to your recipe collection.
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Butterfly Cupcakes (Traditional British Butterfly Cakes) Recipe
- Total Time: 45 to 50 minutes
- Yield: 12 cupcakes
Description
Delightfully charming traditional British Butterfly Cupcakes feature soft, fluffy cupcakes filled with raspberry jam and topped with whipped cream shaped into delicate butterfly wings. Perfect for children’s parties or any festive occasion, these pretty little cakes combine a light vanilla-flavored sponge with luscious jam and cream for a classic treat.
Ingredients
Cupcakes:
- 10 oz unsalted butter, good quality, at room temperature
- 1 ¼ cups superfine or caster sugar
- 6 eggs, beaten
- 2 cups self-rising flour (or all-purpose flour with 2 tsp baking powder), sifted
- A good pinch of salt
To Decorate:
- 1 jar raspberry jam, good quality (e.g., Mackays or Bonne Maman; you won’t use the entire jar)
- 1 cup heavy whipping cream, whipped
- Powdered sugar, for dusting
Instructions
- Prepare cupcake tins: Line cupcake tins with paper liners for easy removal and clean-up.
- Preheat oven: Set your oven temperature to 350ºF (175ºC) to ensure it’s ready for baking.
- Cream butter and sugar: Using a stand mixer or handheld mixer, beat the butter and sugar together until the mixture is very light, fluffy, and pale in color. This step aerates the batter for a tender crumb.
- Incorporate eggs and flour: Add about one third of the beaten eggs to the creamed butter mixture and mix well at medium speed. Then add about one third of the sifted flour and mix. Repeat adding eggs and flour in thirds, mixing thoroughly but avoid overmixing at the end to maintain cake texture.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about halfway to allow room for rising.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool cupcakes: Remove the cupcakes from the tin and transfer them to a cooling rack. Allow to cool completely before decorating.
- Cut out centers: When cool, use a knife angled at 45º to cut a cone-shaped section out from the center of each cupcake. Remove the cone.
- Create butterfly wings: Slice the removed cone horizontally into two pieces to mimic butterfly wings.
- Fill and decorate: Place a small spoonful of raspberry jam into the cupcake cavity, then add a dollop or pipe whipped cream on top of the jam. Finally, position the two ‘wings’ on top of the cream to resemble a butterfly.
- Dust with sugar: Generously dust the decorated cupcakes with powdered sugar for a delicate finish.
- Serve or store: Serve immediately or refrigerate until ready to serve. If storing for extended periods, consider using buttercream instead of whipped cream to prevent spoilage.
Notes
- If the butterfly cupcakes need to be out for longer than 30 minutes (such as at a bake sale), substitute whipped cream with buttercream frosting to prevent spoilage while still maintaining great flavor.
- Use good-quality raspberry jam for the best flavor impact.
- Be gentle when cutting and placing the butterfly wings to keep them intact and beautiful.
- Ensure cupcakes are completely cooled before decorating to avoid cream melting.
- Prep Time: 20 minutes
- Cook Time: 25 to 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
