Prep: 20 mins
Cook: 15 mins
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
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
1 tbsp milk
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.