© J Sainsbury plc 2020
Butterfly fairy cakes
These cute-as-a-button classic fairy cakes are perfect for Mother's Day
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Ready in 50 minutes, plus cooling time
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Cooking time 20 minutes
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Prep time 30 minutes
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Makes 12
Ingredients
For the cake
- 60g unsalted butter, softened
- 125g caster sugar
- 1 medium egg
- 130g self-raising flour, sifted
- 60g ground almonds
- 100ml semi-skimmed milk
For the buttercream
- 100g icing sugar, sifted
- 75g unsalted butter, softened
- 1 tbsp semi-skimmed milk
- 50g white chocolate, melted
- 20g party sprinkles
Method
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1
Preheat the oven to 180°C/gas mark 4. Line a 12-hole cupcake tin with cases.
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2
Beat the butter with the sugar until light and fluffy, then whisk in the egg. In a separate bowl, mix together the flour and ground almonds.
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3
Alternately mix the flour mixture and milk into the butter, egg and sugar mixture. Spoon into the cake cases. Bake for 20 minutes, or until a skewer inserted into them comes out clean. Leave to cool on a wire rack.
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4
Meanwhile, gradually mix the icing sugar into the butter, then beat until light and creamy. Add the milk and melted chocolate and whisk into the buttercream.
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5
Once the cakes are cool, cut out a round of sponge from the top, then cut that in half. Brush a little buttercream icing on to the top side of the 2 halves and dip in the sprinkles. Place 1 tsp buttercream in each cake, then place the sponge halves on top to create butterfly wings.
