Holiday Ideas

Holiday Ideas


I recently made these for a friend, Lucy's birthday tea! Sadly she could see but not eat them via Zoom! Luckily for me my son soon devoured them.

for the cakes

110g butter, softened

110g caster sugar

2 eggs

1 tsp vanilla extract

110g self-raising flour

½ tsp baking powder

1 tbsp milk

1 lemon

for the buttercream

300g icing sugar

150g butter, softened

raspberries and blueberries to decorate

Line a muffin/cupcake tin with 12 paper cases .

To make the sponge, put the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl with the grated lemon zest and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake at 180°C for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.

While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and juice of 1 lemon until pale and fluffy.

Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe the buttercream on top of the cakesand decorate with a couple of raspberries and blueberries then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. Dust with icing sugar and eat quickly before they fly away.

Cookery Club Creations