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April 11, 2014

Butterfly Cupcakes

Butterfly Cupcakes

Makes approximately 15 cupcakes.  

Ingredients:

3/4 cup butter, softened
3/4 cup caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
1 1/2 cups all purpose flour
1 tsp baking powder

Directions:

1.  Preheat the oven to 350F.

2.  Line a tin with paper cases.  

3.  Place the butter and sugar in a mixing bowl.

4.  Beat together with a wooden spoon or whisk until very light and creamy.  

5.  Add the vanilla extract.

6.  Add the eggs, one at a time, beating well after each addition.

7.  Add the sifted flour and fold in until just combined.

8.  Fill the paper cases 3/4 full with the cake mixture.  

9.  Bake for 15-20 minutes until the cakes are golden brown and the centres feel firm to the touch.  

10.  Leave to cool in the pan for 5 minutes.  

11.  Cool completely on a wire rack before decorating.  


Vanilla Buttercream

Ingredients:

6 tbsp butter, softened
1 1/2 cups icing sugar, sifted
1 tsp vanilla extract

Directions:

1.  Beat the butter and sugar together until light and creamy.  

2.  Add the vanilla extract to taste.

3.  When the cakes are cool, carefully cut round the top with a small sharp knife and remove the top of each cake.  

4.  Slice the top in half to create the butterfly wings.  

5.  Use a piping bag to pipe a whirl into each cake.

6.  Press the wings into the buttercream and dust with icing sugar.  

Enjoy!


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