- 60 g unsalted butter, softened
- 125 g caster sugar
- 1 medium egg
- 130 g self-raising flour, sifted
- 60 g ground almonds
- 100 ml semi-skimmed milk
For the buttercream icing
- 100 g icing sugar, sifted
- 75 g unsalted butter, softened
- 1 tbsp semi-skimmed milk
- 50 g white chocolate, melted
- 20 g hundreds and thousands
Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole cupcake tin with cases (here we’ve used Sainsbury’s patterned cake cases).
In a large bowl, beat the butter with the sugar until light and fl uffy. Whisk in the egg. In a separate bowl, mix together the fl our and ground almonds.
Alternately mix the fl our mixture and the 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.
Meanwhile, make the icing. In a bowl, gradually mix the icing sugar into the butter, then beat until light and creamy. Add the milk and melted chocolate and whisk well into the buttercream.
Once the cakes are cool, cut out a round of sponge from the top, then cut that in half. Brush a little buttercream icing onto the top side of the 2 halves and dip in the sprinkles. Place a teaspoon of buttercream into the cakes, then place the sponge halves on top to create butterfly wings.
Time-saving tip: Try using Sainsbury’s fairy cake mix to make these butterfly cakes