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2 cups - flour
125 g -
3/4 cup - castor
2/3 cup -
1 tsp - vanilla essence
a pinch - salt
For the Filling:
300 ml - thickened
2 tbsp - icing
1/2 tsp - vanilla essence
with food color or jam
How to Make Butterfly Cakes
Combine butter, sugar and vanilla essence and beat until you have a light and fluffy cream mixture.
Add one egg and beat well before adding the next egg. Sieve flour and salt.
Add the flour and salt into the cream mixture and gently fold. Add milk between alternate folds. Stir well.
Transfer it into patty tins using spoons.
Bake at 200 degree C for 15 mins or until golden brown. Cool on wire rack.
Now slice off the top of each cake and pipe in the filling.
Use the sliced top of cake to further cut into pieces that will form the wings.
Arrange on the top of the filling. Decorate with jam.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.