Whatever you call them, these are adorable little cakes. I found this recipe on the Daily Mail, an online “newspaper” where I get my fill of world news and gossip. But one day they ran a nice story about Diane Halliday who, to help the family farm, began her baking business. She names her mother’s recipes as the key to her success and included one for Butterfly Buns. I would say these are more like little pound cakes than buns so I changed the name to Faerie Cakes. Plus I like Faeries. Let me warn you that these cakes are incredibly rich and dense with the dab of raspberry jam lending wonderful flavor. There is no vanilla in the cake or icing which is fine with me, I am a sweet cream ice cream kind of gal. If you want flavoring, add it.
My boys wanted to call the raspberry jelly Faerie blood, but Daelyn and I corrected them letting them know that it was Faerie nectar. My boys thought that the cake was dry, but it is not so, they are just used to regular cupcakes and not pound cake. I think I have ruined them on too many cake mixes, shame on me!
For the butter icing- Double this or you will not have enough!
115g (4oz) softened butter
225g (8oz) sieved icing sugar
2 tbsp water
Preheat the oven to 180C/160C fan/gas 4. Or 350 degrees!
Cream together the margarine and sugar. Whisk the eggs, then add to the mixture with the cake flour and beat well. Fill 24 cupcake liners with batter and place in the oven for 20 minutes. Once cooked allow to cool. (Do not over cook or the tops will be too crispy and will break easily.)
For the butter icing, mix all the ingredients together, adding more icing sugar if too wet. Cut a well out of the centre of each cake. Cut the lid in half to form butterfly wings, and keep to one side. Fill the well with a little jam and then piped butter icing. Top the cake with the butterfly wings placed at an angle in the icing, dust with icing sugar (faerie dust) and place a small piece of cherry on top. Makes 24 cakes.
I stored our Faerie Cakes in the refrigerator in an airtight container.