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Dairy Free/ Treats

Clean Eating Raspberry Vanilla Butterfly Cakes

Clean Eating Raspberry Vanilla Butterfly CakesClean Eating Raspberry Vanilla Butterfly CakesClean Eating Raspberry Vanilla Butterfly CakesIt’s no secret that cake is my favourite food. I announced it right here at the start of my blogging journey. Cake just makes me happy, there is no doubt about it.

I have tried many times to make clean cakes from recipes that I have found on the internet and I have never ever made anything that looks or tastes like what I know to be real cake. Since then I decided that it obviously wasn’t going to be possible for me to eat cake and eat clean.

Well, I was wrong! After a few weeks of experimenting and with the help of my 3 willing taste testers I now know that it really is possible to have my cake and eat it. And I shall! (Every now and then, of course).

This cake is yum, the jam just makes it even more special and it looks like a treat you would want to eat. I doesn’t taste like cardboard, it tastes like cake, real cake and I think you are going to love it!

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Clean Eating Raspberry Vanilla Butterfly Cakes

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  • Yield: 6

This cake is yum, the jam just makes it even more special and it looks like a treat you would want to eat. I doesn't taste like cardboard, it tastes like cake, real cake and I think you are going to love it!

Ingredients

Instructions

  1. Preheat the oven to 160C and line a cupcake tray with 6 paper cupcake cases.
  2. In a large bowl, whisk together the honey and melted butter until combined.
  3. Whisk in the eggs one at a time and then add the vanilla and milk.
  4. Sprinkle in the flour a little at a time and whisk until everything is combined.
  5. Divide the mixture equally between the cupcake cases and place in the oven for 15 minutes.
  6. After 15 minutes when the cakes are lightly browned, take them out and test them with a cake tester or toothpick. If it comes out clean they are done, if not pop the back into the oven for a few more minutes.
  7. Once cooked and out of the oven, remove the cupcakes from the tray and allow to cool on a wire rack.
  8. Once cooled, cut off the top of each of the cakes and spread over a heaped teaspoon of jam.
  9. Halve the top of the cake that has been cut off and place back onto the cake as butterfly wings.
  10. Serve and enjoy!

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