After a long weekend of springlike weather (teaser) and sun, my next dessert creation was inspired by the majestic butterflies in our yard! Mary Berry's Butterfly fairy cakes are the next best thing!
A moist vanilla cupcake that is filled with either Jam or frosting, and topped with homemade whipped cream.
The butterfly wings are placed on top of the whipped cream (top of cupcake cut in half) and dusted with confectioner's sugar. This kiddie inspired cupcake is magnificent!
Where did the butterfly fairy cake come from?
These cupcakes are a UK favorite and a staple at children's birthday parties. They are also known as Mary Berry's fairy cakes. Only a small amount of frosting is used and the butterfly design is not detailed.
Nonetheless, Americans load our cupcakes with buttercream frosting and pipe the most elaborate design on top! Personally, I LOVE frosting and don't like my cupcakes any other way! However, with this recipe I will make an exception!
The ingredients for the vanilla cupcake came from my Lucky Charms ice cream cupcake recipe. Other ingredients make up the filling and topping.
- Cake flour
- Unsalted butter
- Granulated sugar
- Pillsbury strawberry frosting
- Heavy cream
- Confectioner's sugar
Tips for the cakes
- Any vanilla cupcake recipe will work. If you are in more of a rush store bought cake mix can be used as well.
- Different cupcake flavors can be used.
- If the cupcakes are going to be out for greater than 30 minutes, use buttercream frosting because whipped cream will not hold up well.
Is this a kid friendly recipe?
Being a SAHM, I really enjoy being with my kiddos (some days I may say otherwise). In addition, butterfly cupcakes are a great kid friendly dessert to get them involved with!
Making the wings (no I did not let my 3 year old near a knife) are super easy and my two littles really enjoyed making a mess in my kitchen! Powdered sugar and frosting were everywhere! Making memories, right?
Step by step instructions for the cake
First, preheat oven to 350 degrees and line standard cupcake pan with liners. Set aside. Next, in a small bowl mix together the ingredients for the whipped cream. Put in the fridge until ready for assembly.
Second prepare the fairy cake batter and fill each liner at least ⅔ full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, transfer to a wire rack for complete cooling.
Lastly, make sure the cakes are completely cooled down before cutting. Open up strawberry frosting and set aside.
Assembling the fairy cakes
First, with a serrated knife at a 45 degree angle cut out the center of each cupcake. Then, cut the loose piece in half to resemble butterfly wings.
Second, place a small amount of frosting in the center and then pipe the whipped cream on top. Next, place the "wings" on top.
Lastly, repeat this process with all of the remaining cupcakes and dust each one with confectioner's sugar. Serve right away or refrigerate until ready to serve!
Variations and substitutions
- A variety of fillings can be used in the center of the cupcake including, jam, Nutella, buttercream frosting, and whipped cream
- Make into large cakes using a jumbo cupcake pan
- Use icing on top
The size is the difference. Fairy cakes tend to be much smaller than regular cupcakes.
They will last 2-3 days stored in an airtight container at room temperature.
Butterfly fairy cakes
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Standard cupcake pan with liners
- Silicon Spatula
- 1¾ cup Cake flour
- ¼ cup all purpose flour
- 1¾ cup granulated sugar
- 2½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature and cubed
- 4 large eggs room temperature
- 1 cup milk room temperature
- 2 teaspoon vanilla extract
- 8.4 oz strawberry frosting Pillsbury
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ cup confectioner's sugar
- Preheat oven to 350°. Line cupcake pan with liners. Set aside.
- In a mixing bowl, whisk together the dry ingredients. With an electric mixer on low, add in the cubed butter and mix until the mixture resembles coarse sand.
- Add in the eggs one at a time, scraping down the sides of the bowl as needed. Slowly, pour in the milk and vanilla until combined. Increase the mixer speed to medium and beat for 2 minutes or until the batter is smooth.
- Fill the liners ⅔ full and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and transfer to a wire rack to complete cooling.
- Open strawberry frosting and set aside. In a mixing bowl, beat all ingredients for whipped cream in a bowl and set aside.
Assembly of the butterfly cupcakes
- Cut out the center of each cupcake, angling a knife at 45° angle. Cut the loose piece of the cupcake to resemble butterfly wings. Place a small amount of strawberry frosting in the center. Follow with a dollop of whipped cream. Next, place the wings on top.
- Repeat with all cupcakes and then dust each one with confectioner's sugar. Serve immediately or refrigerate until ready to serve!
Cupcakes to enjoy
Fun fact of the day!
They have square watermelons in Japan. Apparently. they stack better!