Traditional British Butterfly Cakes
If you are born and raised in England, you have probably grew up eating Butterfly Cupcakes. If not, I am certain you are going to enjoy this recipe which I found on Christina’s Blog (@christinascucina). Of course, you will find her recipe right HERE!
I hope you will enjoy these cupcakes as much as we did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Traditional British Butterfly Cakes
These Traditional British Butterfly Cakes topped with Strawberry Champagne jam and French Chantilly makes it a delicious snack!
Equipment
Ingredients
VANILLA MUFFINS
- 8 Tbsp (115 g) butter (Softened | At Room Temperature)
- 1/2 cup (100 g) sugar
- 2 eggs
- 3/4 cup (95 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) vanilla bean paste
- 1/16 tsp (0.38 g) sea salt
CRÈME CHANTILLY
- 1 cup (240 g) heavy whipping cream
- 1 tsp (5 g) vanilla bean paste
- 2 Tbsp (25 g) sugar
ASSEMBLY
- 1/4 cup (85 g) Strawberry Champagne Jam
- 1/2 cup (75 g) strawberries (Wash | Pat dry | Thinly sliced)
Instructions
- Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
VANILLA MUFFINS
- In a mixing bowl, cream the butter and sugar together, until light and fluffy for about 2 minutes on high. Add one egg at a time and beat for one minute after each addition. Combine the flour, baking powder, vanilla paste and salt.
- Scoop the preparation into the wells of your Flexipan®.
BAKE!
- Bake for 22 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 20min). It is ready when the toothpick inserted comes out clean.
- Once your muffins are out of the oven, let them cool down for about 10min before demolding.
CRÈME CHANTILLY
- While your muffins are cooling down, prepare your Crème Chantilly. Place your mixing bowl, heavy whipping cream and whisk in the freezer 10 minutes prior using them. This will ensure the best results for your "Crème Chantilly".
- Beat your Cream and Vanilla Paste on Medium high. Slowly add the sugar (a tablespoon at a time) beating after each addition until the sugar are incorporated. Continue beating until stiff peaks form. Fill your Pastry Bag with the star tip on. Set aside.
- To assemble, demold your muffins, slice the top off and cut it into quarters. Make a small well into the base of your muffin. Scoop your Strawberry Champagne Jam. Arrange your sliced strawberries around. Then pipe your "Crème Chantilly". Gently place the wings on top of your Butterfly Cake. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Traditional British Butterfly Cakes
Amount Per Serving
Calories 288
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 84mg28%
Sodium 151mg7%
Potassium 65mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 678IU14%
Vitamin C 5mg6%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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