Free Cooking Recipes

MAKES 36

6 oz (185 g) butter
1/4 cup (51/2 oz, 170 g) superfine (caster) sugar
1/2 teaspoon vanilla extract (essence)
3 eggs
2 cups (8 oz, 250 g) self-raising flour
‘/2 cup (4fl oz, 125 ml) milk
jelly (jam)
whipped cream
confectioners’ (icing) sugar

Directions:

1. Preheat oven to 375-400°F, (190-200°C, Gas Mark 5-6). Butter 36 patty cake tins or line tins with paper patty cases.
2. Cream butter, sugar, and vanilla extract until light, white and fluffy.
3. Add beaten eggs gradually, beating well after each addition.
4. Gently stir in sifted flour and milk. Spoon a heaped teaspoon of the mixture into each of the patty cake tins.
5. Reduce oven temperature to moderately hot (375°F, 190°C, Gas Mark 5) and bake for approximately 1 5 minutes until tops have risen well and are evenly brown.
6. Cool on a wire rack. When cakes are cool cut a circle from the top of each using a small, sharp knife. Cut the circles in half.
7. Place a small quantity of apricot or raspberry jelly (jam) onto each cake.
8. Cover the jelly (jam) with 1 teaspoon of whipped cream.
9. Replace the half circles to form butterfly wings on top of the cakes.
10. Sprinkle the butterfly muffins lightly with sifted confectioners’ sugar.