Butterfly Cake & Cakelet Recipes
Browned Butter Pear Cake
PREP: 30 MINUTES COOK: 50 MINUTES
SERVINGS: 1-10 SERVINGS
Ingredients: • 1/2 cup butter • 1 (15 oz) can of sliced pears in light syrup • 1 package yellow or white cake mix • 3 eggs • 1/4 teaspoon cinnamon • Optional: decorations and glaze
Directions Heat oven to 350 degrees F. Grease with a solid vegetable shortening and dust with flour, or use a baking spray with flour; set aside. In small saucepan, over medium heat, melt butter. Continue cooking, stirring constantly until butter just begins to turn golden. Remove from heat and cool 15 minutes. Drain pear slices, reserving 1/3 cup liquid; set aside. Place pear slices in large bowl; beat on high speed until pureed (it will not be completely smooth). Add cake mix, eggs, cinnamon, cooled butter and reserved syrup. Beat on low speed 1 minute, until moistened. Increase speed to medium; beat 1-2 minutes, scraping bowl often until well mixed. Pour batter into prepared pan, spreading up into butterfly’s antennae. Bake for 45-50 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Decorate as desired with a glaze or serve with whipped cream and fresh berries.
Vanilla Bugs and Butterflies Cakelets
PREP: 40 MINUTES
COOK: 18 MINUTES
SERVINGS: 7 SERVINGS
Ingredients: Cake: • 1-1/4cups flour • 1 cup sugar • 1 teaspoon baking powder • 1/ 2 teaspoon baking soda • 1/ 2 teaspoon salt • 1/ 2 cup butter, melted • 1/ 2 cup sour cream • 2 eggs • 1 teaspoon vanilla • Optional Buttercream Frosting: • 1/ 2 cup solid vegetable shortening • 1/ 2 cup butter, softened • 1 teaspoon vanilla • 4 cups powdered sugar • 2-3 tablespoons milk • food coloring • optional: sprinkles for decorating
Directions Heat oven to 350°F. Grease pan with baking spray or butter and dust with flour; set aside. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside. In medium bowl, combine melted butter, sour cream, eggs, and vanilla; mix until well blended. Add sour cream mixture to flour mixture and blend on low speed, scraping bowl often. Beat on medium speed 1 minute. Stir in 2 tablespoons rainbow sprinkles. Carefully spoon batter into pan, dividing evenly among cups. Spread batter out to top edges of each cup, so batter is lower in the center. Bake at 350°F for 18-24 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan; invert cakes onto cooling rack and cool completely. If you plan to decorate cakes, prepare buttercream frosting. In large bowl, combine vegetable shortening, butter and vanilla. Gradually add powdered sugar, 1 cup at a time, scraping bowl often. Add milk, beating on medium speed, until light and fluffy; color frosting as desired. Decorate with assorted sprinkles if desired. Makes 8 cakes.
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