The other day, I found myself feeling a bit nostalgic for my childhood. With a Mental Health Swim at Bassenthwaite on the horizon, I decided it was time to whip up something special—Butterfly Cakes! Remember those? Smaller, lighter, and way more delicate than the cupcakes that have since taken over, these little beauties always bring back memories of party bags, musical chairs, and pinning the tail on the donkey.
Maybe it’s just me, but I really miss that taste sensation. The classic Butterfly Cake has the perfect balance of sponge and butter icing, unlike its American cousin, the cupcake, which, let’s be honest, sometimes feels like a sugar rush of icing overload. Every time I eat one of those, I feel like Bart and Milhouse on an all-syrup super Squishee-fueled high (if you haven’t seen that episode, treat yourself).
So, in the spirit of balance, nostalgia, and a good old-fashioned bake, here’s how I made my batch of Butterfly Cakes, following my mum’s fool-proof 4’s rule: Four ingredients, 4 ounces (113g) of each. Let’s get baking!
Cake Ingredients:
- 113g Self Raising Flour
- 113g Granulated (or brown… it’s up to you) sugar
- 113g Butter
- 2 eggs (which should be the equivalent of 113g)
Butter Icing Ingredients:
- 100g icing sugar
- 50g softened butter
- (Optional) Vanilla extract
Let’s Bake Some Childhood Memories!
Instructions:
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Preheat the oven to 190°C.
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Cream together the butter and sugar in a bowl until it’s all light and fluffy. You know it’s at the right consistency when you start eyeing the spoon, tempted to sneak a lick!
- Add the eggs. For this, an electric whisk is your friend if you're in a hurry, but if you’re in the mood to work through some thoughts (or stress), grab a wooden spoon or traditional whisk and mix until your arms ache and the batter is light and airy.
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Fold in the flour. I don’t bother sieving anymore, but feel free if you're in the mood for it. Now’s the time to add a splash of vanilla extract if you're feeling fancy!
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Mix until smooth. You want a lovely, light, well-aerated batter.
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Fill your tins. So, confession time: I couldn't find my fairy cake tin and ended up using a cupcake tray, which resulted in ‘Butterfly XL’. No regrets—they turned out great! If you’ve got the smaller tin, you’ll likely get double the amount.
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Bake for about 15 minutes, but keep an eye on them from around 12 minutes. If they’re browning unevenly, give them a shuffle. When they’re done, the tops should be firm but bouncy. Want to be sure? Give one a poke with a wooden toothpick or skewer—if it comes out clean, they’re ready to come out.
- Let them cool completely. I know, it’s hard, but trust me, you don’t want to ice warm cakes. I usually leave mine overnight to avoid the impatience-fuelled temptation.
Buttercream and Butterfly Wings: Time to Get Creative
Once your cakes have cooled, it’s time to make the butter icing. You’ll need 100g of icing sugar (sieve it—it’s worth it!) and 50g of softened butter. Add a splash of boiling water to help things along and get mixing. Sure, you could use an electric whisk, but I like to stick with the wooden spoon for this—it's a mini workout, and the satisfaction is real. If you fancy it, add a few drops of vanilla extract to give the icing a little extra flavour.
Now for the fun part!
- Cut a circle from the top of each cake at an angle (like a cone) and slice the top in half—these will be your butterfly “wings”.
- Get creative! I like to add a dollop of homemade rhubarb and ginger jam, followed by a swirl of butter icing. Top it off by placing the “wings” back on, slightly angled. Sure, I forgot to angle mine and ended up with something more like a mini Victoria sponge—but who’s complaining when they taste this good?
Why I Love These Cakes
There’s something really soothing about making Butterfly Cakes. It takes me back to simpler times, when the biggest challenge was winning musical chairs or pinning a tail on a donkey. That childlike joy is what I also feel when I take a dip in cold water. It’s refreshing, it’s playful, and it reminds me that sometimes we just need to reconnect with those simple pleasures in life.
Stepping into cold water, like baking these nostalgic cakes, gives me that little reset I sometimes need. It reminds me that the world isn’t quite as overwhelming as it seems. If you can brave a cold dip, you can pretty much face anything.
Need more snack-spiration?
Check out our other recipes or drop us a message on social to share what treats you like to take on your swims! Whether it’s flapjacks, brownies, or something else entirely, we love hearing what fuels your outdoor adventures.
