Courgette Butterfly Cakes September 21, 2017
Let them eat cake! These delicious butterfly cakes are bursting with good-for-you ingredients that the kids will never know about!
With The Great British Bake Off in full swing, it’s hard not to find yourself daydreaming about your next baking endeavour. Biscuits, victoria sponges, bagels…our baking wish-list is never-ending.
To celebrate National Cupcake Week, we’ve taken a trip down memory lane by recreating a childhood favourite: butterfly cakes. Using grated courgette is a great way to sneak veg into your bakes, and a really simple way to keep the sponge really moist. And the best part? Your kids will never be able to identify the secret ingredient…win, win!
With a kick of ground cinnamon and ginger, these delicately spiced cupcakes are the perfect Autumnal recipe to bake on those wet weekend afternoons. And topped with an irresistible pineapple cream cheese frosting, these pretty little butterfly cakes are guaranteed to fly straight off the plates!
Butterfly Cake Toppings
We decided to keep our butterfly cakes simple and let the flavours speak for themselves, but they would look and taste great with the following toppings:
- fresh strawberries, blueberries, raspberries
- a dusting of icing/ cocoa powder
- sprinkles, chocolate buttons, chocolate chips
- a dollop of fresh jam
How to assemble your butterfly cakes:
1. Scoop the tops of the butterfly cakes out with a teaspoon or knife, keeping the tops to one side.
2. Fill the hollows with your cream cheese frosting
3. Cut the cake tops in half and place them on top of the icing (like butterfly wings).