Vanilla Bean Butterfly Cakes

Looking to please some old friends? A batch of nostalgic butterfly cakes will be met with gasps of delight every time. These sweet little cakes are connected to many happy memories for many Aussie bakers and are true delight to make. Filled with lemon curd and vanilla cream and topped off with butterfly wings!

30 min
20 min


  1. 180g salted butter, room temperature
  2. 2/3 cup caster sugar
  3. 3 tsp Queen Celebrating 120 Years Pure Vanilla Extract
  4. 2 eggs
  5. 1 ½ cups self-raising flour
  6. Pinch salt
  7. ½ cup sour cream
  1. 250ml thickened cream
  2. 2 tbsp icing sugar, sifted
  3. 2 tsp Queen Vanilla Bean Paste
  4. 1 cup lemon curd


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole cupcake tray with patty cases.

  2. Step 2

    Cream butter, sugar and Vanilla Extract together on medium-high speed until light and fluffy (5-8 minutes). Add eggs one at a time beating well after each addition. Sift in flour and salt, then add sour cream and mix until combined.

  3. Step 3

    Divide mixture among 12 patty cases and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool completely before decorating.

  4. Step 4

    Whip cream, icing sugar and Vanilla Bean Paste until medium peaks form. Using a small, sharp knife, cut a shallow disc from center of each cake, 1cm in from edges and 1 ½ cm deep. Cut discs in half to form butterfly wings. Fill cavity of each cake with lemon curd and vanilla cream. Arrange 'wings' on top and sprinkle with icing sugar to serve.