Name: Butterfly cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 125 gram butter, at room temperature, chopped; 2/3 cup caster sugar; 1 teaspoon vanilla extra; 2 eggs; 1 3/4 cup self-raising flour, sifted; 2/3 cup milk; 300 millilitre thickened cream, whipped; sliced strawberries, coloured sugar, to decorate (optional); icing sugar, to dust

Butterfly cupcakes

Skip to Recipe

Makes 12 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

125 gram butter, at room temperature, chopped

2/3 cup caster sugar

1 teaspoon vanilla extra

2 eggs

1 3/4 cup self-raising flour, sifted

2/3 cup milk

300 millilitre thickened cream, whipped

sliced strawberries, coloured sugar, to decorate (optional)

icing sugar, to dust

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla extract.

3.Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon mixture into paper cases until two-thirds full.

4.Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

5.Using a sharp knife, cut a circle from the top of each cake. Slice in half to make wings. Fill cavities with cream. Top cakes with wings and decorate with strawberry slices and coloured sugar, if using. Dust with icing sugar to serve.

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