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Orange Butterfly Cakes

Fairy cakes filled with orange curd, topped with buttercream icing and cake wings, then dusted with icing sugar.

BakingVegetarianDessertOrangeCakes

Estimated Nutrition

Per Serving Total
Calories 212.3 kcals 2548 kcals
Carbohydrates 27.7 grams 332.1 grams
Fat 10.7 grams 128.4 grams
Protein 2 grams 24.5 grams
Cook Time
20 mins
Produces
12 cakes
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
100
g
Self-Raising Flour
1
tsp
Baking Powder
level
100
g
Icing Sugar
sifted
1
tsp
Icing Sugar
to dust
CondimentsSauces
45
ml
Orange Curd
3 tbsp
Dairy
2
piece
Eggs
large free-range
50
g
Butter
soft
Fruits
1
piece
Orange
grated zest only
OilsFats
100
g
Baking Spread

Steps

  • Preheat the oven to 180°C.
  • Mix all cake ingredients in a large bowl and beat for 3 minutes until smooth.
  • Fill each paper case with 35g of mixture.
  • Bake for 15 to 20 minutes until golden.
  • Cool the cakes on a wire rack.
  • Cut a disc from the top of each cake and slice the disc in half.
  • Spoon 2.5ml of orange curd into the center of each cake.
  • Beat the butter and icing sugar together to make buttercream.
  • Pipe buttercream over the curd and arrange the cake halves like wings.
  • Finish by dusting the cakes with icing sugar.