April 11, 2014

Butterfly Cupcakes

Butterfly Cupcakes

Makes approximately 15 cupcakes.  


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


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


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


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.  



All comments are appreciated!