Mary Berry’s “easy” butterfly fairy cakes are filled with orange curd and topped with icing.
First sharing the recipe in her Mary Berry Cooks recipe book, the iconic baker reveals it can take as little as 30 minutes to prepare them.
Serving up to 12 cute cupcakes, these are the perfect bakes to make with little ones.
If you’re expecting a full house this weekend, these treats may not last very long.
Here’s how to make Mary Berry’s orange butterfly cupcakes, which may only need around 10 minutes in the oven.
Method
Preheat the oven to 180C (160C fan/gas four). Put all the cake ingredients into a large bowl and beat well for three minutes, or until the mixture is smooth. Fill each paper case with about 35g of mixture.
Bake in the preheated oven for about 15 to 20 minutes, or until the cakes are well-risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each hole.
To make the icing
Beat the butter and icing sugar together until well blended. Spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.
