• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 100g butter, softened
  • 90g fine castor sugar
  • ¼ tsp vanilla essence
  • ½ tsp orange essence
  • 2 eggs
  • 150g self-raising flour
  • ¾ tsp baking powder
  • Butter cream
  • 100g unsalted butter
  • 170g icing sugar, sifted


  1. Line 15 muffin cups with paper cases and preheat oven to 190°C.
  2. Sift flour and baking powder together and set aside. Cream butter, sugar and essences with an electric hand mixer until pale and creamy. Beat in eggs, one at a time until well combined.
  3. Stir in sifted flour mixture to mix until batter is smooth. Spoon batter into paper cases up to three-quarters full.
  4. Bake for 15-20 minutes or until the cakes are well risen and the top springs back when pressed lightly. Stand cakes in the pan for 10 minutes then transfer to a wire rack to cool completely.
  5. Cut a deep circle on top of each cake and cut each circle in half to make the wings. To make the butter cream: Put butter in a mixing bowl and beat until creamy. Gradually add the icing sugar and beat until light and fluffy.
  6. Beat in the water and essence. Use a spatula to put some butter cream on to the cake cavity. Position the wings on top then lightly dust with a little icing sugar.

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