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…!
Ingredients
Cupcakes
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
Filling
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
Method
- Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
- Beat butter, sugar and vanilla in an electric mixer until light and creamy.
- Gradually beat in eggs.
- 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.
- Spoon the mixture into patty pans.
- 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.
- Allow cakes to cool completely before cutting and filling.
- Hold a sharp, pointed knife at a downward angle and cut a shallow cone from the top of each cupcake.
- Cut the cone in half to create the ‘wings’.
- Whip cream with icing sugar until thick.
- Place about 1/2 teaspoon of jam in each cake.
- 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.
