top of page






Holiday Ideas

Holiday Ideas


Prep: 20 mins

Cook: 15 mins

Makes: 12

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.


bottom of page