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Butterfly Cakes for Mum

As Little Ant and Dec head out in the field, they’re on the lookout for gifts for their mums as Mother’s Day approaches on the 30 March.

With no luck on the farm for gifts, the boys head to make a mess in the kitchen as Richard the chef shares a yummy recipe for Butterfly Cakes, perfect for mum.

Makes 10 cupcakes

Ingredients* Job for a grown up

150g plain flower, sifted2 eggs150g sugar150g butter, softened

For the frosting

140g butter280g icing sugar

Method

• Preheat the oven to 180C/160C fan/Gas 4

• Cream the butter and sugar together in a bowl - this might need a bit of elbow grease if the butter isn’t soft enough

• Slowly whisk in the eggs and the flour (don’t worry if some of this ends up on the floor!)

• Spoon the mixture into the cake cases, making sure it all goes in – no secret-spoon licking!

• Bake for 15-20 minutes, keeping the oven closed for at least 15 minutes to make sure the cakes rise

• To check the cakes are cooked properly, place a cocktail stick in the middle of one – if it comes out clean, they’re ready! *

• While the cakes are cooling, cream the butter and icing sugar for the frosting

• Once they’ve cooled down, cut off the top of each cake and slice it in half

• Pipe the frosting onto the top of the remaining cake, and decorate with sprinkles (and remember – there’s no such thing as too many sprinkles!)

• Place the two halves on top of the frosting, sticking out like little wings

• Enjoy!