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Butterfly Cupcakes
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Servings
- 24.00 cupcakes
Categories
- Dessert
Cuisine
- Australian fusion
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Butterfly Cupcakes brings together 250 g unsalted butter, 1 cup caster sugar, 2 eggs in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 24 servings.
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Ingredients
- 250 g unsalted butter
- 1 cup caster sugar
- 2 eggs
- 2 1/2 cups self-raising flour
- 1 cup milk
- 1 teaspoon vanilla essence
- 300 ml freshly whipped cream
- 12 fresh strawberries, sliced in half
- icing sugar, for dusting
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Instructions
Cream butter and sugar together in a bowl until light and fluffy.
Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
and EAT! :D.
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