Name: Butterfly cupcakes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1
Ingredients: 200g unsalted butter, softened; 4.40 gm vanilla extract; 215.00 gm caster sugar; 3 eggs; 375.00 gm self-raising flour, sifted; 128.75 gm milk; 330.00 gm raspberry jam; 300ml thickened cream, whipped; icing sugar mixture, to decorate

Butterfly cupcakes

0 Likes

Prep Time:
15 minutes

Cook Time:
17 minutes

Total Time:
32 minutes

Elevate your party with beautiful and unique butterfly cupcakes.

Ingredients:

200g unsalted butter, softened
3 eggs
375.00 gm self-raising flour, sifted
128.75 gm milk
330.00 gm raspberry jam
300ml thickened cream, whipped
icing sugar mixture, to decorate

Instructions:

Preheat your oven to 180C/160C fan-forced. Line two 12-hole muffin pans with paper cases that hold 1/3 cup each.
In a small bowl, cream butter, vanilla, and sugar with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition (mixture may separate). Transfer to a large bowl. Alternate stirring in half of the flour and half of the milk until fully combined.
- For 1/3 cup-capacity muffin pans, fill with 2 level tablespoons of mixture and bake for 15 to 17 minutes. - For 1 tablespoon-capacity mini muffin pans, fill with 1 tablespoon of mixture and bake for 10 to 12 minutes.
Allow the cakes to cool in the pans for 2 minutes before transferring them to a wire rack to cool completely.
With a sharp knife, slice off a 2cm-deep x 3cm-wide piece from the top of each cake, then cut these pieces in half. Fill each hole with 2 teaspoons of jam, followed by cream. Place the cake tops over the cream to create wings, then dust with icing sugar before serving.

We use cookies

Similar Recipes

Butterfly Cupcakes

Butterfly cakes

Coconut butterfly cakes

Choc-chip butterfly cupcakes

Pull-Apart Butterfly Cupcakes