These patriotic red, white and blue butterfly cakes are perfect for street parties, tea parties and fun party food to celebrate the Coronation!
In honour of the upcoming Coronation, I've put an extra patriotic spin on the traditional British butterfly cake (also known as fairy cakes) recipe, making it red, white and blue to match the Union Jack flag!
These pretty butterfly cakes are super easy to make but they're bound to impress your guests at a Royal tea party or street party!
I used my usual butterfly cake recipe to make these, but coloured the cakes red and blue, with the white coming from the yummy buttercream icing. I decorated them with red, white and blue sprinkles and added paper flags to make them extra British! You'll find the full recipe below.
Red, White & Blue Butterfly Cakes
Ingredients (makes 12):
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
- red and blue gel food colourings
To decorate:
- 75g softened butter
- 175g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- red, white & blue sprinkles
Method:
Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between two bowls. Colour one mixture blue and one red.
Divide half of the blue cake mixture between six of the muffin cases. Divide half of the red cake mixture between the remaining six cases. Divide the remaining cake mixtures between the muffin cases, adding the red cake mixture on top of the blue and vice versa. Smooth over the tops with the back of a spoon.
Bake for 20-25 minutes until risen and springy to the touch.
Once the cakes are cooked, transfer to a wire rack to cool.
Whilst the cakes are cooling, make the buttercream icing:
Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
Add the milk in small splashes until the icing is at the correct consistency for piping.
Spoon the buttercream into a piping bag with a star nozzle.
Using a small sharp knife, cut a disk from the top of each cake.
Cut the disks of cake in half to make butterfly wings. Set aside.
Pipe a small swirl of buttercream into the centre of the cake.
Push the butterfly wings into the cake, rounded side first. Add red wings to the blue topped cakes, and blue wing to the red topped cakes.
Scatter with red, white and blue sprinkles.
Finish your cupcakes with paper flags if wanted, for an extra patriotic touch!
Serve and enjoy!
If you liked this recipe, you might also enjoy these Patriotic cake recipes:
Or check out our collection of Royal Recipes for Kids for loads more Royal Jubilee recipes and ideas!
Grace
Red, White & Blue Butterfly Cakes
Ingredients
- 175 g softened butter
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
- red and blue gel food colourings
To decorate:
- 75 g softened butter
- 175 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- red white & blue sprinkles
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
- Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between two bowls. Colour one mixture blue and one red.
- Divide half of the blue cake mixture between six of the muffin cases. Divide half of the red cake mixture between the remaining six cases. Divide the remaining cake mixtures between the muffin cases, adding the red cake mixture on top of the blue and vice versa. Smooth over the tops with the back of a spoon.
- Bake for 20-25 minutes until risen and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool.
- Whilst the cakes are cooling, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
- Add the milk in small splashes until the icing is at the correct consistency for piping.
- Spoon the buttercream into a piping bag with a star nozzle.
- Using a small sharp knife, cut a disk from the top of each cake.
- Cut the disks of cake in half to make butterfly wings. Set aside.
- Pipe a small swirl of buttercream into the centre of the cake.
- Push the butterfly wings into the cake, rounded side first. Add red wings to the blue topped cakes, and blue wing to the red topped cakes.
- Top with red, white and blue sprinkles.
- Finish your cupcakes with paper flags if wanted, for an extra patriotic touch!
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