Easy Peasy Sugar Butterflies Food

SIMPLE BUTTERFLY CAKES

Simple butterfly cakes image

Extremely easy to make and taste delicious, go down a treat

Provided by alice1211

Time 50m

Yield Makes Cakes

Number Of Ingredients 8

Ingredients

2 eggs
110g (4oz) self-raising flour
110g (4oz) butter/margarine
110g (4oz) Caster sugar
2 tsp baking powder
220g (8oz) icing sugar
110g (4oz) butter
Milk

Steps:

Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
Lay out 12 cake cases in a bun tin
Mix the sugar, flour and baking powder together
Add the butter/margarine and eggs
Whisk all of it together
Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
Put the tray in the oven for around 15 mins or until they are golden brown
Take them out of the oven and place on a cooling rack
Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

EASY-PEASY SUGAR BUTTERFLIES

Easy-Peasy Sugar Butterflies image

I was so surprised when I went to check out if these were posted or not. I have made this with my older grandkids and before that with my own kids so I don't remember where I first got this...but give it a tryUPDATEas you can see by the picture someone tried this recipe. To me, it was a failure, but not on the part of the cook. She was very nice about it, and even told me her family liked it. The problem was the instructions. It is important not to assume that all the ingredients are familiar. The instructions you see now are more concise. The cook offered to have the pictures removed,I said no, let them stand as an example....

Provided by Happy Harry 2

Categories Dessert

Time 30m

Yield 3 per person, 40 serving(s)

Number Of Ingredients 3

Ingredients

40 square wonton skins (not springroll skins)
3 cups canola oil
1/3-1/2 cup powdered sugar

Steps:

Heat oil to very hot in deep fryer or large pot.
Place skins on work area and keep covered with tea towel so they don't dry out.
Working one at a time, place skin down in a diamond pattern.
With a sharp knife, make a straight slit of about 1/2 inch(like a 1) in the center of skin.
Pick wonton up in left hand, take right tip with right hand and push down through slit. Reach behind slit with left hand gently holding tip. Take hold of left tip of diamond and pull to the right while pulling first tip at the same time. (reverse if you are a lefty).
The middle will be wrinkly. As each is done, place under a slightly moist tea towel so they don't dry out.
You can practice doing this first on a paper napkin. After doing a few, it becomes very easy.
Fry quickly in batches until golden brown.
Drain on brown paper bags.
Sprinkle with powdered sugar when just slightly warm. Another way is to put sugar in a paper bag, add four of five wontons, shake gently.
Remember to allow time to drain or sugar will get clumpy.

Nutrition Facts : Calories 171.7, Fat 16.5, SaturatedFat 1.2, Cholesterol 0.7, Sodium 45.8, Carbohydrate 5.6, Fiber 0.1, Sugar 1, Protein 0.8

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