mother & child lemon butterfly cakes with pure cream and blueberries
Cupcake liners can match your theme, just be pretty or act as an inspiration like these gorgeous vintage damask cupcake cases in tea cake size and mini.
Adore these vintage damask patterned cupcake cases!! Perfect for afternoon teas, garden weddings and try using the two sizes for a lovely baby shower or mothers day theme.
Buying them can be a bit confusing as the cases are sold under different names, either "vintage damask" or "high tea". The larger case is on the small side, what I would call a "tea cake" size, the mini is a standard mini size.... but the "tea cake" size is often marketed as 'mini' so check the dimensions before purchasing. Bake it Pretty (US) carries both sizes, standard and mini.
Most Australian kids would have made butterfly cakes with their mums at some stage. They are the first cakes I ever made with my mum, I miss mum terribly but I found baking these little cakes comforting & they brought back so many memories :) To make lemon butterfly cakes either use the one bowl batter below or make a batch of your favourite lemon or vanilla cup cake batter, if using vanilla add a teaspoon of grated lemon zest to the batter.
When the cakes are cool, cut a circle from the top, half the circle to create the "wings". Dust with icing sugar, fill with pure cream, clotted cream or whipped cream and fruit or jam of choice.
Quick one bowl cake batter with a hint of lemon that makes small plain cakes that carry the topping well.
Preheat oven to 180C/350F
Line one 12 cup trays with paper liners (the small patty/fairy cake size) & one mini muffin tray with mini paper liners.
Cake batter
125g butter (4.4oz) well softened
1 teaspoon lemon zest
1/2 teaspoon of vanilla extract/essence
2/3 cup (150g) castor sugar (superfine)
3 eggs
1½ cups (225g) self-raising flour
¼ cup milk (60ml)
Beat butter, lemon zest, extract, sugar, eggs, sifted flour & milk on low speed with an electric mixer until ingredients are just combined. Increase speed to medium & beat for 3 minutes until smooth and pale in colour.
Drop spoonfuls of mixture into the paper liners. Bake about 20 minutes for tea cake size & 15 minutes for the minis. Allow to cool in tins for 5 minutes removing to a wire rack to cool.
Happy Mothers Day!!