Butterfly Cupcakes

Not quite as speccy as these butterfly cupcakes, but delicious nonetheless!

I found this recipe here and although it feels redundant, I’m transcribing the recipe in case that site disappears or something. I was pretty sad when the original blog post with my bacon and choc-chip cookies recipe disappeared…!



115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten
225g (1 1/2 cups) self-raising flour, sifted (I never bother with sifting)
145ml (1/2 cup + 1 tablespoon) milk


188ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 to 2 1/2 tablespoons jam (about 60g)
Extra icing sugar, for dusting


  1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
  2. Beat butter, sugar and vanilla in an electric mixer until light and creamy.
  3. Gradually beat in eggs.
  4. Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
  5. Spoon the mixture into patty pans.
  6. Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
  7. Allow cakes to cool completely before cutting and filling.
  8. Hold a sharp, pointed knife at a downward angle and cut a shallow cone from the top of each cupcake.
  9. Cut the cone in half to create the ‘wings’.
  10. Whip cream with icing sugar until thick.
  11. Place about 1/2 teaspoon of jam in each cake.
  12. Top with a heaped teaspoon of whipped cream. Position the ‘wings’ in the cream. Place a small dollop of jam between the wings and dust with icing sugar.

Makes 15 cupcakes.

Leave a Reply

Your email address will not be published. Required fields are marked *