Georgia Dixon
Food & Wine

Butterfly cupcakes

Definitely one to try with your grandchildren, these butterfly cupcakes are a delicious and provide something a little bit different to any dinner party.

Makes: 18

Ingredients:

Method:

  1. To begin, preheat the oven to 180°C and line two 12-hole muffin tins with paper cases (you'll only need to prepare 18 of the muffin holes). Sift the flour into a bowl.
  2. Beat the butter, caster sugar and vanilla bean paste together until light and creamy.
  3. Beat in the eggs, one at a time, adding a spoonful of the flour to stop the mixture from separating. Fold in the remaining flour and milk until well combined.
  4. Spoon the mixture into the paper cases, filing each one about three quarters full.
  5. Bake for 15–20 minutes, or until just golden and cooked through.
  6. Remove from the oven and transfer to a wire rack to cool completely.
  7. Use a small sharp knife to carefully cut out 3cm-diameter circles, about 2cm deep from the centre of each cake. When doing this, point the tip of the knife towards the centre of the cake so it follows the narrowing line of the cupcake. Reserve the cupcake tops.
  8. Spoon a teaspoon of jam into each lined hole, then top with a generous dollop of cream.
  9. Cut the reserved tops in half and arrange over the cream to form wings.
  10. Serve dusted with icing sugar.

These cupcakes sound incredible. What’s your favourite type of cupcake? Let us know in the comments.

Image credit: Stuff / Jason Creaghan

Written by Anna Gare. First appeared on Stuff.co.nz.

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Tags:
cupcakes, recipe, dessert, sweet, butterfly