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75g / 3oz butter, softened
50g / 2oz Tate & Lyle Fairtrade Caster Sugar
25g / 1oz Lyle’s Golden syrup
1 (size 3) egg, beaten
150g / 5oz self raising flour, sifted
5ml / 1tsp vanilla essence
finely grated rind of ˝ orange |
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Instructions 1. Combine the butter, caster sugar, syrup, egg, flour, vanilla and orange rind in a bowl and beat together until well mixed and smooth.
2. Place 12 paper cake cases in a twelve hole bun tin then divide the cake mixture between the cases. Place in a preheated oven at 190°C/375°F/Gas 5 and cook for 15-20 minutes or until well risen and golden. Cool on a wire rack.
3. When the cakes are cold cut a slice from the top of each and cut in half to form the wings. Pipe a little butter cream on top of each cake then arrange the 2 wings in top of each to resemble butterfly wings. Decorate with the orange rind, sprinkle with icing sugar and serve. |
