COOKIES on the DR. OETKER website

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Butterfly Cakes

These beautiful fairy cakes are a simple and delicious!

16 cupcakes

Easy 40 Minutes



For the recipe  Butterfly Cakes

For the Cakes:

16 Dr. Oetker Muffin Cases
110 g Butter (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour Sieved
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
2 Eggs , Beaten

For the Decoration:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)




Butterfly Cakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the baking cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract, if the mixture starts to curdle, add a little flour. Fold in the remaining flour with a metal spoon.


Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.


Cut each circle in half and set aside.


To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar.


Mix in Natural Vanilla Extract and enough milk/water to make the icing fluffy and spreadable and place onto the cakes.


Place the two half circles of cake on top to resemble butterfly wings. Dust the top of each cake lightly with the sieved icing sugar.

Nutritional Information for the recipe Butterfly Cakes

Per Serving Per 100 g / ml
Energy 724kJ
Fat 9.47g 27.05g
Carbohydrate 21.11g 60.31g
Protein 0.53g 1.52g