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Butterfly cupcakes

  • 0:15 Prep
  • 0:17 Cook
  • Makes 24

Ingredients

  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1/2 cup milk

Decoration

  • 1 cup raspberry jam
  • 300ml thickened cream, whipped
  • icing sugar mixture, to decorate

Method

  • 1
    Preheat oven to 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • 2
    Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • 3
    For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
  • 4
    Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
  • 5
    Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

Source: taste.com.au

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