Butterfly Cupcakes
Treat family and friends with beautiful butterfly cupcakes. Our simple buns are covered with light vanilla buttercream, jam and sprinkles, but you can decorate them however you like.
Ingredients
10 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a 10‑cup muffin tin. To make the sponge, place the butter, sugar, eggs, vanilla, flour, leavening agent and milk in a large bowl and whisk with a hand whisk or electric mixer until smooth, light‑coloured and combined. Divide the batter among the cups and bake for 15 minutes until golden, and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool on a rack.
- 2
While the cupcakes cool, make the buttercream by beating together the powdered sugar, butter and vanilla until light and fluffy. Add extra milk if the cream seems too thick.
- 3
When the cupcakes have cooled, use a sharp knife to cut off the tops, then slice them in half. Spread or pipe buttercream onto the top of the cupcakes, then carefully insert two semi‑circular halves into the cream of each cupcake at an angle, mimicking butterfly wings. You can serve the cupcakes at this stage or decorate them with a small dollop of jam in the centre and sprinkles, if desired.
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