Stylish and elegant, these classic butterfly cupcakes are a pretty addition to any summer picnic or tea party! Great for bake sales, school fairs or simply when you have family and friends popping over for a cup of tea! Making the wings is also much easier than it looks!
Read on to find out how to make them.
To make 12 classic butterfly cupcakes, you will need the following ingredients:
1. 100g self-raising flour
2. 100g caster sugar
3. 100g butter, softened
4. 2 medium sized eggs
5. 1 tsp vanilla essence
For the buttercream filling:
1. 100g icing sugar
2. 100g butter, softened
3. 1 tsp vanilla essence
4. Raspberry (or Strawberry) jam to decorate
Step 1
First, cream the butter, sugar and vanilla essence together in a large mixing bowl. Then gradually whisk in the two eggs and combine the cake batter together thoroughly.
Step 3
Now you can spoon the cupcake batter into the twelve cupcake cases. Bake in the oven at Gas Mark 4/180C/350F for 15-20 minutes until the cupcakes are starting to turn a soft, golden colour. (Do check on them from 15 minutes onwards).
Step 4
Whilst the cupcakes are baking and then cooling down, you can make the delicious buttercream filling. To do this, simply whisk together the icing sugar, butter and vanilla essence in a small mixing bowl and set it to one side.
I love encouraging my children to bake and cook with me, not only is it a lovely way to spend family time together, you are also helping to equip and teach your children the art of cooking! Even if it’s a simple task such as buttering toast to begin with or stirring a pan with supervision, they will be learning all the time and there is a saying that if children are encouraged to help make the food, they are apparently more likely to eat it!
Step 5
Next we need to cut out and make our butterfly wings. To do this, cut out a shallow circle from the center of each of your cupcakes. Cut this circle in half so you have two little semi-circles of cake.
Fill the cupcakes with the buttercream and then replace the ‘wings’ back on top of the cakes. This should usually be done with the baked ‘outer’ part of the cupcake facing upwards but don’t worry if some are the other way around.
Step 6
Lastly, dust your pretty butterfly cupcakes with icing sugar and add a small helping of raspberry jam to the center of them. Enjoy with a cup of hot tea or coffee or even with vanilla ice cream!
