Butterfly Fairy Cakes Recipe




Butterfly Fairy Cakes Ingredients


CAKES

1 1/2 cup unbleached all-purpose flour
2 tsp baking powder
2 eggs
1/2 cup unsalted butter, softened
3/4 cup superfine sugar
2 tbsp milk

FILLING

1/2 cup unsalted butter
1 1/2 cup confectioners' sugar
1 tsp vanilla extract
1 colored sugar crystals

A Recipe for
Butterfly Fairy Cakes

 

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Jane Grigson



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This Recipe for Butterfly Fairy Cakes is one of thousands in the Recipes-to-go Dessert Cookbook.


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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.

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No man in the world has more courage than the man who can stop after eating one peanut.

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This is a recipe for Butterfly Fairy Cakes from the recipe cookbook of Recipes-to-go (Dessert)


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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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My wife dresses to kill. She cooks the same way.

Henry Youngman



Butterfly Fairy Cakes

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau






Butterfly Fairy Cakes Directions

Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with
tiny paper bake cups. Preheat oven to 375øF. Sift together flour and
baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.

In a small mixing bowl, cream 1/2 cup butter at medium speed.
Gradually add sugar, beating until light and fluffy. Add beaten eggs,
a little at a time, beatiing well after each addition.

Fold in flour mixture. Stir in milk until stiff dropping consistency.
Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven
at 375øF for 15 minutes until pick inserted in center comes out
clean. Cool in pan set on rack. Remove from pan.

Filling: In a food processor, process 1/2 cup butter until creamy.
With processor running, gradually add confectioners' sugar and
vanilla, processing until blended.

Assembly: Cut a 1/4" thick slice from the top of each cupcake. Spoon a
dollop of filling on bottom of each cake. Cut each cake-top slice in
half. Dip cut sides of cake tops in colored sugar crystals. Replace
top cake pieces sugared side up at an angle in cream filling, forming
the butterfly's wings.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

Serves: 32

 

 

 

 

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