Aunty Lois's Cream Butterfly Cake Recipe
Aunty Lois's Cream Butterfly Cake Recipe
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Some of my most treasured childhood memories are from the regular Booth Family gatherings. Complete with the BBQ plates, the kids rug, Uncle Doug's Spaghetti bolognaise and sausage rolls, Mum's deviled eggs, Ken and Bev's curry, Grandma's Pavlova, watermelon balls, and on birthday celebrations - Aunty Lois's Cream Butterfly cakes. They were the BOMB! Booth cousins scrambled for one of those cream butterfly cakes - light, sweet and very Moorish.
Aunty Lois, pictured below.
Aunty Lois's Cream Butterfly Cupcake Recipe
2 cups SR flour
pinch salt
¾ cup caster sugar
4 ozs butter
1 tspn vanilla
2 eggs
¾ cup milk
Instructions
Sift dry ingredients into mixing bowl
Add softened butter, vanilla, eggs and milk
Beat with electric mixer at low speed for one minute then increase speed and beat for extra two minutes.
Bake approximately 15 minutes in hot oven (180 degrees)
When cool, cut tops off each cake to create a small hollow.
Fill hollow with whipped cream and replace tops (which can be cut in half to create a butterfly effect).
Dust with icing sugar.
Makes 2 doz.
Enjoy