My beloved Nana, Kathleen, was the wonderful woman who taught me to bake. This story is not unusual! My very first memories of Nana are of baking Butterfly Cakes, standing on a chair, under her expert guidance. This recipe is in her memory and to raise money for Alzheimer’s Society in her name.
This has been a real favourite of mine over the last few months. Aside from being perfect colours for the start of the summer, the flavours are light and go great with a glass of Prosecco! The addition of a tiny amount of professional quality green food colouring paste makes these stand out perfectly at any Alzheimer’s Society Cupcake Day so remember this recipe if you are entering a bake off!
You will need a 12x cavity deep muffin tin,
lined with muffin cases
170°C Oven Pre-heated
For the Pistachio Butterfly Cakes:
170g unsalted butter
170g caster sugar
3 large free range eggs
170g self-raising flour
½ tsp baking powder
1 tsp vanilla extract
100g shelled, peeled, and finely chopped pistachio nuts
1-2 tbsp full fat milk
green food colouring paste (optional)
For the Raspberry Buttercream:
125g unsalted butter (softened)
250g icing sugar
1 tbsp full-fat cream cheese
2 tbsp raspberry jam
- Cream the butter and the sugar until almost white.
- Crack the eggs into a jug and slowly incorporate into the butter and sugar, mixing all the time and adding a teaspoon of flour if the mix begins to curdle.
- Gently fold in the remaining flour and baking powder.
- Add the vanilla extract, 75g of the chopped pistachios, and a little milk (if required) to make a dropping consistency. You can also add a scant amount of green food colouring paste if you would like to make the cupcakes a shade of pistachio green – they will not be green with the nuts alone.
- Spoon the mixture into a lined cupcake tin and bake for 15-20 minutes until risen and springy to the touch. Leave to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
- Use the top of your cupcake case as a guide and, with a sharp knife, slice off the top peak of the cake. Cut this top part in half to create your butterfly wings and set aside.
- To make your raspberry cream, beat the butter until soft (best done in a free-standing mixer) and add the icing sugar. Loosen this with a tablespoon of cream cheese and raspberry jam. Whip the mixture until light.
- Pipe or dollop a little raspberry cream on the top of your cupcake, immediately sticking the two cut pieces (or ‘butterfly wings’) into the cream. I have sprinkled the top of my cakes with freeze-dried raspberries and the remaining 25g chopped pistachio nuts.