Here at The DC Thomson Shop we are getting very excited for Spring and the warmer months ahead. To celebrate we wanted to share our brand new Spring products and one of our new favourite recipes!
These Berry Butterfly Cakes featured in My Weekly Magazine and they are absolutely delicious. Our new kitchen product ranges are perfect for a Spring update and what better excuse to test them out than with this tasty recipe!
1) Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Place 12 paper bun cases into a bun tray.
2) Beat the butter and sugar together until pale and creamy, using a wooden spoon or hand-held electric whisk. Gradually beat in the eggs, then stir in the vanilla.
3) Sift in the flour and salt, folding in gently with a large metal spoon. Spoon into the bun cases. Bake towards the centre of the oven for 18-20min until risen and golden. Cool completely.
4)For the filling, beat the butter until creamy, then beat in the icing sugar and vanilla. Cut the tops off the buns and slice in two to make 'wings'. Place 1tsp of jam into each bun, then pipe or spoon the buttercream on top. Position the 'wings' in place, with strawberry slices on top. Pop the raspberries on top and sprinkle with icing sugar.
COOK'S TIP: Make ahead and freeze the cakes, undecorated.