Butterfly cupcakes

Name: Butterfly cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 90g unsalted butter, softened; 90g caster sugar; 90g self raising flour; 2 medium eggs; ½ tbsp whole milk; ½ tsp vanilla extract; 50g unsalted butter, softened; 75g icing sugar; ½ tsp vanilla extract; Strawberry jam; Icing sugar, to dust

10 steps

Prep:30minCook:20min

These pretty butterfly cupcakes are just perfect for parties and picnics! My top tips & baking hacks: 1. Make sure the butter is softened for both the sponge and the buttercream or mixing will be a challenge. You can do this by taking the butter out of the fridge around an hour before starting. If you forget you can fill a mug with hot water, empty it, then place over the butter for a few minutes. The steam will soften the butter! 2. Get some really nice vanilla extract - it's worth it! The quality of the vanilla extract you use can make all the difference to the flavour of the cake. I am currently using Nielsen Massey vanilla extract for my bakes. 3. Sifting is important! If you don't have a sieve, you can use a fork to get rid of most of the lumps (though this will require an extra bowl). Not sifting can result in lumps of flour. 4. Put the cupcakes on the 2nd shelf from the top or they may burn. The middle shelf is probably fine as well but will need a longer baking time.

Updated at: Tue, 16 Apr 2024 22:26:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories368.7 kcal (18%)

Total Fat20.5 g (29%)

Carbs43.6 g (17%)

Sugars31.5 g (35%)

Protein3.6 g (7%)

Sodium204.4 mg (10%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Oven & tin

Step 1

Preheat the oven to 180⁰c, gas mark 4. Put 6 cupcake cases in a muffin tray.

Muffin Pan

To make the sponge

Step 2

Beat the butter, sugar, and vanilla extract together in a bowl until no lumps remain and the texture is light and fluffy.

Bowl

Whisk

unsalted butter90g

caster sugar90g

vanilla extract½ tsp

Step 3

Beat in the eggs and milk until everything has been mixed together fully.

Whisk

eggs2

whole milk½ Tbsp

Step 4

Sieve the flour into the mixture beat in until all of the flour has been incorporated into the batter.

Sieve

Whisk

self raising flour90g

Step 5

Divide into each cupcake case and bake for 15-20 minutes until the tops are golden and spring back when pressed lightly.

Muffin Pan

Step 6

Take the cupcakes out of the tray and leave to cool for at least 30 minutes.

Baking Rack

To make the buttercream

Step 7

Beat together the icing sugar, butter, and vanilla extract until the texture is smooth, fluffy and pale in colour. It should be easy to spread around the bowl.

Bowl

Whisk

unsalted butter50g

icing sugar75g

vanilla extract½ tsp

To make the butterflies

Step 8

Slice the tops off each individual cupcake (they should be round). If your cupcakes are flat-topped already use a teaspoon to cut out a small round part from the middle. Cut these circles in half. These will be the wings of the butterfly.

Knife

Spoon

Step 9

Pipe a small amount of buttercream on the cupcakes. You can fill a small bag with the buttercream, snip one bottom corner, and use this as a piping bag.

Step 10

Place two of the half circles at an angle on top of the buttercream to make them look like wings. Then spread a thin line of jam down the middle. Dust with icing sugar.

Spoon

Sieve