Cupcake Butterflies
35 minutes
These cute little cupcakes were all the rage in the 70's, every now and then I pull out the recipe and make them for a party. Still cute.
1 person made this
Ingredients
Makes: 12 cupcakes
- Cupcakes
- 4 tablespoons margarine or margarine
- 4 tablespoons caster sugar
- 1 egg, whisked
- 1 teaspoon vanilla essence
- 1 tablespoon hot water
- 125g self raising flour
- Cream
- 250ml cream
- 2 teaspoons icing sugar
- 1/2 teaspoon vanilla essence
- To Serve
- 6 teaspoons raspberry jam
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Cupcakes: Preheat the oven to 180 degrees C. Line a cupcake tray with patty cups.
- Cream butter and caster sugar together until pale yellow and fluffy. Gradually add small amounts of whisked egg, beating continuously. Fold in the flour to make a smooth batter. Divide mixture into 12 muffin cups.
- Bake for 15 minutes, or until well risen and firm to touch. Allow to cool.
- Cream: Whisk the cream until it starts to thicken. Add the icing sugar and vanilla then continue whisking until the cream is firm.
- To Serve: Cut circles from tops of cupcakes and halve these to resemble butterfly wings. Put a small amount of raspberry jam in the cut out hole and cover with a teaspoon of the cream filling. Place the wing shapes into the cream filling to create the butterfly effect.
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