Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

March 17, 2018


Woo-hoo! Today is St. Patrick’s Day!!! And as per usual, the last post of my St. Patrick’s Day recipe run features a cupcake. Well, not an American style cupcake, but what is known as a Butterfly Cake or also sometimes as a Fairy Cake in Ireland. Butterfly Cakes consist of a light Victoria sponge style cake that has a circle carved out that top, the resulting hollow has been filled with jam, topped with whipped cream and then had the halved top circle reinserted so as to resemble butterfly or fairy wings. Then the whole shebang is dusted with confectioners sugar. Butterfly Cakes are staples at children’s birthday parties. What I’ve got for you today is the adult version. My whipped cream is heavily laced with Baileys. Yup…these Butterflies are a wee bit tipsy!


And I did say that you might see that delicious homemade Strawberry Jam that I mentioned in my very first post this St. Patrick’s Day season – Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream. And it has indeed made an appearance again filling these adorable little butterfly gems. The recipe for that Strawberry Jam comes from my friend Theresa’s cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.


Theresa runs, The Green Apron, which is an artisan preserve company. She grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.


Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents.


Theresa definitely knows her way around a jam jar. Every single creation of hers that  I have tasted has been exquisite and her Strawberry Jam is no exception. Simply divine! So I knew that it would be the perfect filling for these Butterfly Cakes.


It is strange that as popular as these lovely treats are in Ireland, they never really made it across the pond to the States. American cupcakes generally are piled high with very sweet buttercream frosting. Now don’t get me wrong. I love cupcakes, pretty much all of them. But I will say that my least favorite of all of the frostings is American Buttercream. It is often grainy and toothachingly sweet. As I’ve said in many previous posts, Swiss Meringue Buttercream is the way to go. If that is the frosting you’ve got, go ahead and pipe a mini mountain onto each cake! The Husband, who really doesn’t care much for chocolatey type sweets, but loves any fruit based dessert, thought these treats were the bees knees. Not too sweet and just bursting with jam and fresh cream. I’m sure the Baileys presence didn’t hurt either! A delight on St. Patrick’s Day but a great recipe to have in your arsenal for use the entire year through.


Well it looks like I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!


Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

  • Servings: 12
  • Difficulty: easy
  • Print


For the Cupcakes:

  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 3/4 Cup buttermilk
  • 1/2 cup (8 tablespoons, 1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)

For the topping:

  • strawberry jam – I just made up a batch! See the recipe here. or use store bought if you are short on time
  • 1 cup (8 oz.) heavy whipping cream, whipped
  • 2 Tablespoons confectioners sugar
  • 1 -2  Tablespoon Baileys (optional)
  • confectioner’s sugar for dusting


Line cupcake tin with liners. Preheat the oven to 350°F (175°C)

Whisk flour, baking powder and salt together. Set aside.

Whisk egg white and buttermilk together in small bowl. Set aside.

In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.

Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.

Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.

When ready to decorate, cut out the center of each cupcake, angling the knife at a 45° angle. The piece you remove should look like a cone. Cut the cone top of the cupcake in half so as to resemble butterfly wings. Fill the hollowed out part of the cupcake with strawberry jam. Top the jam with a dollop of Baileys whipped cream, or you can pipe the cream on as I did. Place the “wings” upright at an angle in the cream.

Dust generously with confectioners sugar.


Butterfly Cakes brought to you by Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Butterfly Cakes filled with Strawberry Jam & Topped with Baileys Whipped Cream:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Oxo Good Grips Baker’s Dusting Wand


Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream

March 12, 2018


I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 5 days away! That means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected 106 St. Patrick’s Days recipes at this point. Yup! I said over one hundred!!! And that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions. I am very excited to kick off this year’s series of Irish recipes with Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream.


You may be thinking “Who’s Theresa?” – well let me tell you. Theresa is one of my best friends from college. She is amazing in the kitchen. I remember back when we were starving students, and practically surviving on buttered toast (and perhaps the occasional pint or two…), we had actually run out of sliced bread. I looked around the kitchen and quickly announced “We’ve got nothing to eat in there.” Theresa popped out to the kitchen and returned in no time with a big plate of warm fluffy lovely scones. Just like that! To me, who definitely was not of any use in the kitchen at that point (all my cooking skills developed post marriage) it was nothing short of magic! A couple of years ago, Theresa published her first cookbook where you can find the recipe for these scones and the strawberry jam along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.


Theresa runs a business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.


Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.


Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing these recipes from her book this year and I shared quite a few last year as well, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!


I’m sure you must now be inspired to make both these tender fluffy scones as well as the divine strawberry jam with which they are topped. Your first step will be making the scrumptious Strawberry Jam. You will end up with a bit more jam than you require to slather over these scones, but it is great to have on hand. It is very versatile and you can use it many other recipes…hint, hint – it might make an appearance again later this week. Strawberry Jam is my favorite and this jam, free of pectin, is just bursting with strawberry goodness.


And scones…Well, I just love them. With the first bite of these little gems you will understand why they are prize-winning.


And topped with strawberry jam and clotted cream…I am absolutely over the moon! The Husband loves scones with jam and clotted cream as well. In fact, his first experience with this delicacy was in Dublin, shortly after we were married. As he gobbled down every morsel, I just might have heard him murmur “Where have you been all of my life?!!” And I’m fairly certain he was referring to the scones rather than me.


As it turns out it recently came to my attention that there is an etiquette to topping your scone. My friend Keela informed me that spreading your scone with the clotted cream first and then dolloping your jam on top is the Devon way, whereas jam first and cream second is the Cornish way. I checked for the Irish method with my friend Theresa and she said butter goes on the scone first the jam and then cream. No one she is aware of puts the cream on first. Hmmm….the good news here is that Scones with Strawberry Jam and Clotted Cream are pretty heavenly no matter which way the toppings go on. Make up a batch and see for yourself!


Theresa's Prize-Winning Scones with Strawberry Jam & Clotted Cream

  • Servings: 18 dainty scones
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey


  • 2 eggs
  • 300 ml (1/2 pint) milk
  • 450 grams (1 lb.) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 110 grams (4 oz.) unsalted butter
  • strawberry jam (recipe to follow) and clotted cream for topping


Preheat the oven to 200°C (400°F/Gas 6).

Beat the eggs in a measuring jug with enough milk to make 300 ml (1/2 pint) of liquid. You will have a little milk left over.

Put the dry ingredients in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add three-quarters of the liquid and mix well. If the mixture is too dry, add a bit more liquid or, if wet, add a bit more flour. You should have a soft dough that you can stick your finger through. (Don’t over-handle the dough or the scones will be tough.)

Roll out the dough on a floured surface to 2.5 cm (1 inch) thick and cut into the desired shape. I use a 5 – cm (2 inch) round cutter usually, but sometimes I cut the dough into squares or diamonds.

Place the scones on a lightly floured baking tray and then brush the top with the remaining egg and milk mixture. This gives them a nice shine and color when they are cooked.

Bake for 10 -15 minutes or until they are golden. Remove from the oven and leave to cool on a wire rack.

Spread with strawberry jam and clotted cream. You can even go crazy and slather the scone with a little butter first before adding the other goodness. The sky is the limit!


Add the zest of one lemon to the dry ingredients; or 2 tablespoons of raisins or sultanas; or ground cinnamon and the juice and zest of one orange. For savory scones, leave out the sugar and add herbs or grated cheese.

Strawberry Jam


  • 2 kg (4 1/2 lb) Strawberries (hulled and halved if big)
  • Juice of 3 large lemons
  • 150 ml (1/4 pint) water
  • 2 kg (4 1/2 lb) sugar


Place a saucer into the refrigerator to chill. You will use it to test the setting point later.

Put the strawberries, lemon juice and the water into a preserving pot and cook over low heat until the juice starts to run from the berries and they begin to soften. Remove the pot from the heat and put it onto a sturdy work surface.

Take a potato masher and squash the strawberries in the pot. You don’t want them completely puréed but you do want them broken up. Give it about six mashes.

Put the pot back onto the stove and continue to cook the fruit over a low heat until the strawberries are completely soft and the juice starts to darken in color.

Add the sugar, stir in well, and cook on a high heat, stirring occasionally, until the jam reaches settings point. Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of jam will wrinkle. You want strawberry jam to be barely set, because if you cook it for too long some of the flavor will be lost.

Pour into warm sterilized jars to within 6 mm (1/4 inch) of the top. Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place lids on and seal.


Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel


Strawberry Balsamic Jam

July 28, 2011

So, I  told you all about the delicious Struan loaves I baked and how Struan is the ultimate toasting bread. Believe me, ever since that bread has made its appearance, our toaster is working overtime! Slathering that crisp, toast with lashings of butter has been heavenly, but I decided we should really have some proper to jam to go along with it as well. I have never actually made jam at home. I only have a vague recollection of my mother canning when I was really young. Smuckers has been the main stay for most of my adult life. However, buoyed by my recent bread success, I somewhat anxiously decided to go ahead and try my hand at home-made Strawberry Balsamic Jam. Had I been thinking ahead, I would have called one of my closest friends, Theresa Storey, to find out all I would need to know about making jam. Theresa owns The Green Apron Artisan Preserve Company in Limerick Ireland.

Mouth-watering collection of Green Apron's Jams and Jellies

Her family has been making and selling their award-winning jams for over 30 years and are listed in the Bridgestone Best of Ireland Guide. She even teaches a Home Preserving Workshop! A no-brainer huh? I know an expert! However, I didn’t decide to set out on my jam making odyssey until about 6 pm EDT. That meant it was 11 pm in Ireland and I didn’t think it would be prudent to call anyone for an instructional pep talk at that hour. I didn’t want to wait until the next day, for fear I wouldn’t actually go through with it and my mouth was really watering at the thought of the wonderful jammy toast I would be eating for breakfast in the morning. So, I did call my Mom to get all of her advice on the in’s and out’s of canning and searched around for recipes online.

Jars sterilizing

Hooked on this season’s strawberries, I knew I wanted strawberry jam. After much searching and nail-biting, I decided on the recipe. I really didn’t change much about it. I did increase the sugar. The original recipe called for 2 cups of sugar, but I chose to use 3 cups.

Strawberries macerating

I was anxious that the jam wouldn’t set properly with such a low amount of sugar and no pectin (sure-jell) added in. Robin, at A Chow Life, had even tried to assuage her readers fears about this jam not setting in her original post. She said that the addition of the lemon juice and a longer cooking time would do the trick for this jam – no extra pectin was needed. I should have listened. My jam set up like a champ!

I think it would have also done so without that extra cup of sugar. Next time I will try it with the 2 cups of sugar as stated in the original recipe. One other change I made was that I added 1 teaspoon of butter to the mix. I had read that this would cut down on the amount of foaming that occurred while the jam was cooking. I actually had very little foam at all. Indeed I didn’t need to skim the jam once. So my first foray into jam-making was a success and I’m already planning my next endeavour – blueberry I think. But in the meantime, excuse me while I ponder the possibilities over my scrumptious jammy Struan toast!

Strawberry Balsamic Jam
adapted from A Chow Life
makes 5 (6 oz) jars
  • 3 lb. strawberries, hulled and quartered
  • 3 cups sugar
  • 1/3 cup lemon juice
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tsp. butter
Toss the strawberries with the sugar and lemon juice in a big bowl Let the mixture sit for one hour at room temperature until nice and juicy.
Fill a large pot with tap water. Submerge your jars and lids, making sure they are completely covered by the water. Boil the water.

Place a small plate into the refrigerator to chill. This will be used to test the jam consistency later.

On another burner, place the strawberry mixture,balsamic vinegar and butter into a pot and bring to a boil over moderate heat. Using a potato masher, mash the strawberries so they are not chunky, but fairly smooth. Boil, stirring frequently and skimming off the foam, for approximately 20 minutes. You can use a metal spoon to shave the foam off the boiling jam (it will not combine with the jam so it must be removed). Then, reduce heat and cook at a slow boil, skimming occasionally and stirring frequently to prevent scorching as jam thickens. This may take 35 minutes to 1 hour. Test the jam by placing a small spoonful of it onto the chilled plate and refrigerate 1 minute. Tilt plate and jam should not run down the plate

Drain jars on a clean dish towel. Ladle the jam into the jars leaving 1/4 inch room between the jam and the top of the jar. Remove lids from the boiling water with magnetic wand or canning tongs making sure you do not touch the outer rim of the jar and contaminate the sterilized jars. Screw rims onto jam jars. Using tongs, pick up the full jam jars and place them back into the boiling water for 5 minutes.

After 5 minutes, remove the jars and place them on the towel. As they cool, you should hear a ping type noise which tells you the jam jars are sealed. When you push down in the center of the top of the jar, there should be no click noise. Once they’ve sealed, tighten the rims and let the jam rest for one day before eating. (I actually gobbled mine down much sooner…no will power on the jam front I guess!)


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