Recipe
Vegan Butterfly Cakes Recipe
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Light, fluffy and topped with delicate little “wings”, butterfly cakes have been delighting afternoon tea tables for generations. This plant-based version keeps all the nostalgic charm, with fluffy vanilla sponge, creamy buttercream and a sweet strawberry jam centre.
You will need
Makes 12
For the cupcakes:
- 175g vegetable oil
- 200g white sugar
- 250g plain soy milk (or plant-milk of your choice)
- 1 tablespoon white vinegar
- 55ml room temperature water
- 1 teaspoon vanilla bean paste or extract
- 310g plain all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the strawberry jam:
- 150g frozen strawberries
- 75g white sugar
- 1 tablespoon lemon juice
For the buttercream filling:
- 150g vegan butter (at room temperature)
- 150g icing sugar
- 1 teaspoon vanilla bean paste
- Pinch of salt
- 1-2 tablespoon boiling water, if needed
Recipe: Sara Kidd
Directions
30 mins to prep
15 mins to bake
30 mins to chill
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Step 1
For the buttercream: Place butter in a large mixing bowl and using a hand mixer, beat at a low speed until completely smooth and lump free.
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Step 2
Sift the icing sugar and add a cup at a time into the bowl whilst beating at low speed. Add vanilla and salt and beat until combined. Add boiling water if the mixture is lumpy and beat for a few minutes until smooth.
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Step 3
Place the buttercream in the fridge for about 30 minutes to set. It should be firm enough to spread without running or dripping.
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Step 4
For the cupcakes: Preheat your oven to 180°C and line a 12-cup muffin tin with cupcake papers.
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Step 5
In a medium sized mixing bowl, mix together oil and sugar.
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Step 6
In a separate small bowl, mix together soy milk and vinegar to make a thick buttermilk substitute. Add water and vanilla, stirring to combine. Pour into oil and sugar mix and mix together well.
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Step 7
In a large mixing bowl, sift together your remaining dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
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Step 8
Using an ice cream scoop, divide the batter equally between the cupcake papers, filling each 3/4 of the way to the top.
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Step 9
Bake on the top rack of your oven for 12-15 minutes, or until a skewer comes out clean with almost no cake crumbs.
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Step 10
Allow to cool completely.
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Step 11
For the jam: Place the strawberries in a large saucepan along with the sugar and lemon juice. Cook gently over a low heat, stirring occasionally until the sugar is dissolved.
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Step 12
Bring to a vigorous boil and cook for about 3-4 minutes. Mash the fruit with the back of your spatula if you want the texture to be a bit smoother and less chunky. Watch carefully, stirring often, to make sure it doesn’t burn or overcook. The bubbling will start to slow as it thickens.
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Step 13
To check if it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (be careful as it’s hot!) and if the jam doesn’t flood to fill the hole, it’s ready. Remove from heat and set aside.
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Step 14
To assemble: Once your cupcakes and jam have completely cooled, use a sharp paring knife and cut a 2cm-deep x 3cm-wide piece from top of each cupcake. Cut each of the cupcake tops in half.
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Step 15
Pipe the buttercream into each hole and then swirl over the top to make a small dome. Spoon your jam down the middle of your buttercream.
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Step 16
Arrange the cut cake tops on each side of the jam to form wings and serve!
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Recipe: Sara Kidd
