Butterfly Cupcakes
Equipment
- 1 muffin tin (12-hole)
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 metal spoon
- 1 Cooling rack
- 1 sharp knife
- 1 teaspoon
- 1 tablespoon
- 1 piping bag with star nozzle (optional)
Ingredients
- 115 gram unsalted butter softened
- 115 gram caster sugar
- 2 large eggs room temperature
- 115 gram self-raising flour sifted
- 1 teaspoon baking powder
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 150 milliliter double cream chilled
- 2 tablespoon icing sugar sifted
- 4 tablespoon strawberry jam or preferred jam
- 1 tablespoon icing sugar for dusting
Instructions
- Preheat the oven to 180°C and line the muffin tin with paper cupcake liners.
- Beat the softened butter and caster sugar together in a mixing bowl until pale and fluffy.
- Add the eggs one at a time, beating well after each addition and mixing in the vanilla extract.
- In a second bowl, combine the self-raising flour and baking powder.
- Fold the flour mixture into the wet mixture using a spatula, adding the milk to reach a soft dropping consistency.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 15–18 minutes until risen, golden, and a skewer inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes.
- Transfer the cupcakes to a cooling rack and let them cool completely.
- Whip the chilled double cream with 2 tbsp icing sugar until it forms soft peaks.
- Once the cupcakes are cool, use a sharp knife to cut a shallow circle from the top of each cupcake, creating a small well.
- Cut each removed circle in half to make two semicircles that will form the butterfly wings.
- Place about 1 teaspoon of jam into the well of each cupcake.
- Pipe or spoon a small mound of whipped cream over the jam.
- Arrange the two cake semicircles on top of the cream at an angle to resemble butterfly wings.
- Dust the finished cupcakes lightly with icing sugar before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing so the batter emulsifies smoothly and the cupcakes rise evenly; avoid overmixing once the flour is added to keep the crumb tender; if your kitchen is warm, chill the whipped cream briefly before piping so it holds its shape, and store finished cupcakes in the fridge if not serving within a couple of hours, bringing them back to room temperature for the best flavor and texture.
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