I originally planned to create an Autumnal inspired cinnamony bake this week, but when you’re hurting you need comfort food. And to me, comfort bakes are bakes that remind me of childhood. Humble chocolate butterfly cakes are a simple yet delicious classic that I’m sure everyone remembers making as a little-un.
Before writing this I had a little research into the history of butterfly and fairy cakes and it frustrated me. The history of the large, overly frosted cupcake seems to have overtaken all internet records of the humble fairy cake. Obviously I love cupcakes (I have a plethora of recipes dedicated to them here!) but their daintier cousin deserves a little context don’t you think?
Butterfly cakes are so-named for their little sponge wings, that turn a pretty ordinary sponge into a cute little treat. The ratio of sponge to buttercream is also spot on with these cakes, and their cute size means you can definitely get away with eating two at once…right?
As I child I remember making vanilla cakes all the time, but these chocolate butterfly cakes are a real treat. My plan going in was to make everything super simple, but when you’re used to making more adventurous recipes I couldn’t resist a few extras. White chocolate chips for an added chocolate kick, and two tablespoon’s of freshly brewed coffee to really bring out that chocolate flavour.
The buttercream I did keep really simple though, with the biggest effort being putting the buttercream into a piping bag. That was my own fault though, as I put it all in the bag before I’d attached a piping tip. Fail! I wanted to have a pretty swirl, so I had to decant and refill into another bag actually fitted with a tip. I used the Wilton 2D if you’re wondering.
So, chocolate butterfly cakes. A simple yet sweet treat that can be baked, frosted and eaten in less than an hour!