Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Butterfly Vanilla Cakes

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 150g Caster sugar
  • 150g Self raising flour
  • 150g Stork tub (room temperature)
  • 3 Medium eggs
  • 1 tsp Nielsen-Massey Vanilla Extract – for cake mix
  • 200g Icing Sugar
  • Water
  • 2 cup cake tins – 24 holes Cup cake cases
  1. Place the cake cases into the tray
  2. Cream the Stork and sugar together in a bowl until the mixture turns white and fluffy
  3. Slowly add your beaten eggs and Nielsen-Massey Vanilla Extract while whisking continuously
  4. Sift the flour into the mix and then carefully fold in until it is all combined
  5. Spoon mixture into cases and bake at 180c for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.
  6. Mix the icing sugar with water (how much depends on how thick you like your icing but only add a little at a time)
  7. Spoon onto the top of each cup cake and enjoy

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