• 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


  1. 1

    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).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 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 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

Nutritional Details

Each serving provides
  • Energy 1097kj 262kcal 13%
  • Fat 14.4g 21%
  • Saturates 7.0g 35%
  • Sugars 22.1g 25%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1691kj/404kcal

Each serving provides

29.4g carbohydrate 0.7g fibre 3.5g protein

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