Pink Ribbon Food

  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m

It’s Pink Ribbon Day, and what a beautiful day to say I {heart} pink. Each year in Australia alone, around 13,500 women are affected by breast cancer. My sister Sarah, the One Handed Cooks photographer, spent her day yesterday supporting the charity by baking beautiful treats to help raise money. If you want to turn some of your dollars pink this October, donations big and small help the Cancer Council fight breast and gynaecological cancers through prevention programs, support services and word-class research.

To create the beautiful cakes Sarah made, we have included the recipe for you to enjoy. The recipe was adapted from Exclusively Food.

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  • 115g butter or margarine
  • 1/2 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1/2 cup + 1 tablespoon milk
  • (Filling)
  • 3/4 cup thickened cream
  • 1 teaspoon icing sugar
  • 2 to 2 1/2 tablespoons jam
  • Extra icing sugar, for dusting


Step 1

Preheat oven to 180°C. Line 12 holes of a muffin pan with patty cases. -

Step 2

Beat butter, sugar and vanilla using an electric mixer until light and creamy. Gradually beat in eggs.

Step 3

Stir in half the flour. Then stir in half the milk. Repeat with remaining flour and milk until ingredients are well combined. Divide mixture evenly in the muffin tin. -

Step 4

Bake for about 15 minutes or until the middle of one cake springs back when pressed. -

Step 5

Allow cakes to cool completely before cutting and filling. Cut a round from the top of each cupcake. Then cut the round in half to create the 'wings'. -

Step 6

Whip cream with icing sugar until thick. Place about 1/2 teaspoon of jam in each cake. Top with a heaped teaspoon of whipped cream. Position the 'wings' in the cream. Place a small dollop of jam between the wings and dust with icing sugar. -

Step 7

Store butterfly cakes in an airtight container in the refrigerator. -

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