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Lemon & Elderflower Butterfly Cakes

  • BAKE: 20 - 25 minutes
  • SERVES: 12


Madeira Cake Mix 5 x 500g
  • Madeira Cake Mix 5 x 500g
  • Wright's Madeira Cake Mix 500g
  • Zest and juice of 2 Lemons
  • Water 200ml
  • Vegetable Oil 60ml (4tbsp)
  • Ground almonds 100g
  • Drizzle
  • Elderflower Cordial 100ml
  • Caster Sugar 50g
  • Topping
  • Butter – Softened 175g
  • Icing Sugar - Sifted 175g
  • Elderflower Cordial 3-4 tbsp
  • Squeeze of lemon juice



1.    Place all the ingredients under cake into a bowl and mix to a smooth batter, beating for 1-2 minutes.

2.    Line a standard 12 hole muffin tray tin with muffin cases.

3.    Divide the mixture between 12 muffin cases.

4.    Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.

5.   Gently heat up the elderflower cordial and sugar until dissolved.

6.   Pierce each muffin all over with a skewer and douse with drizzle

7.   Allow to cool completely before decorating.

8.    Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine.

9.    Beat in the elderflower cordial and lemon juice.

10.    Cut out a circle from the middle of each cupcake.

11.    Pipe or place a teaspoon of the topping in the middle of the cake.

12.    Split the circle in half and place on top of the topping like butterfly wings.

13.    Dust with icing sugar.

We put slices of uncooked apple in the Madeira mix, results : fantastic.


Deb's Tips

These offer a real taste of summer and will have your guests guessing this fabulous flavour. Excellent served at evening wedding receptions the colour of the buttercream can match the bridesmaids for that wow factor! Deb the Bread

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