sister herb
Official TTI Chef
Yes, you read it right - butterfly recipes but no, these dishes have not been made from butterflies of course. They just look like them - more or less.
Butterfly Cakes
150g (5oz) baking margarine or butter
150g (5oz) (unrefined) caster sugar *See Note
3 eggs
150g (5oz) self-raising flour
½tsp baking powder
4tbsp raspberry jam
125g (4oz) fresh raspberries
icing sugar
Heat the oven to Gas 4, 180°C, fan160°C. Line a cupcake tray with papers.
Cream together the margarine or butter and sugar until light and fluffy. Add the eggs and again beat the mixture. Fold in the flour and baking powder and then spoon into the paper cases.
Place in the oven and bake for 15-20 minutes until lightly golden and set. Remove and cool on a baking wire.
When cool, using a small knife, cut out a circle at the top of each cake and cut these in half.
Fill each cupcake with a little spoonful of jam, carefully press the straight sides of the cut pieces into the jam, then top each with a raspberry and dust lightly with some icing sugar.
Source: http://realfood.tesco.com/recipes/butterfly-cakes.html
*Note: Caster sugar
This is the British term for sugar with small grains that are between granulated and icing sugar in terms of fineness. It is sometimes spelled castor sugar, and is known as ‘superfine’ sugar in America. Caster sugar is obtained from sugar cane or sugar beet, and is valued for its quick-dissolving properties. The usual refined white variety of caster sugar will have been treated to remove molasses, and so will be free-flowing.
Ideal for meringues, caster sugar is used in baking, desserts, drinks and cocktails. It adds more volume to baked goods, and gives them a lighter texture. If you do not have caster sugar to hand, grind granulated sugar in a food processor for a couple of minutes.
Very fine crystals make this sugar excellent for sprinkling and including in recipes. It is known as caster sugar because it is suitable for placing in a caster - a jar or bottle with a perforated top, similar to a flour dredger.
Uses: For sprinkling over fresh fruit or cereals or including in creamed mixtures, meringues and baking.
To store: Keep in a cool, dry place for up to 1 year and once opened store in an airtight container to prevent the sugar from going hard or damp.
Unrefined golden caster sugar
This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
In this recipe you can also use simple granulated sugar. It is that sugar you most likely have in your kitchen.