Butterfly Cupcake
Ingredients
- 125 gms Butter softened
- 1 tsp Vanilla essence
- 2/3 cup Caster sugar 150 gm
- 3 Eggs room temperature
- 1.5 cups Self-raising flour 225 gm
- 1/4 cup Milk 60 ml
- 1/2 cup Jam 160 gm
- 300 ml Thickened cream
- A handful of Strawberry
Instructions
- Preheat the oven to 180 C, 10 mins before baking.
- Combine butter, essence, sugar, eggs, flour & milk in small bowl. Using an electric mixer, beat on low speed until ingredients are just combined. Increase speed to medium, beat about 3 minutes, or until mixture is smooth and changed to a paler colour. Line the cupcake tin with paper cases. Drop slightly rounded tablespoons of mixture into paper cases. Bake in the preheated oven for for 20-25 mins. Turn cakes onto wire racks, turn top-side up to cool.
- Using sharp pointed vegetable knife, cut circle from top of each cake; cut circle in half to make "wings". Fill cavities with jam & whipped cream. Place wings in position on top of cakes; top with strawberry pieces and dust with a little sifted icing sugar, if desired.
Notes
I got around 15 standard size cupcakes from the above qty. Once filled with cream & jam, it should be refrigerated if made more than an hour ahead of time. Unfilled cakes can be stored at room temperature for 3 days in an airtight container. I used breakfast cream for filling. You can also use a small size round shape cookie cutter to cut circles from the cupcake.
