Name: Butterfly cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 250 gram butter, chopped, at room temperature, plus 60 g extra; 1 1/2 cup caster sugar; 2 teaspoon vanilla essence; 4 eggs, at room temperature; 3 cup self-raising flour; 1 cup milk, plus 2 teaspoons extra; 3/4 cup icing sugar; 1 cup 100s and 1000s; 1/2 cup raspberry jam

Ingredients

250 gram butter, chopped, at room temperature, plus 60 g extra

1 1/2 cup caster sugar

2 teaspoon vanilla essence

4 eggs, at room temperature

3 cup self-raising flour

1 cup milk, plus 2 teaspoons extra

3/4 cup icing sugar

1 cup 100s and 1000s

1/2 cup raspberry jam

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 x 12-hole (1/3-cup) muffin trays with paper cases.

2.Using an electric mixer, beat butter, caster sugar and essence in a large bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Add flour and milk; stir until just combined.

3.Spoon mixture equally into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.

4.Using an electric mixer, beat extra butter in a bowl until pale and creamy. Gradually beat in icing sugar until combined. Add extra milk; beat until combined.

5.Place half the icing in a piping bag fitted with a fluted nozzle. Using a sharp knife, cut a shallow V-shaped piece from top of each cake, leaving a 1 cm border.

6.Cut cake disc in half. Spread discs with a little icing; sprinkle with 100s and 1000s. Spread icing around border of each cake; sprinkle with 100s and 1000s. Spoon jam into centre of each cake and arrange cake wings in jam.

7.Pipe remaining buttercream down centre of each cake. Place on a serving platter. Serve.

Always bake a cake as soon as batter is ready so it rises well. When done, stand in the pan to cool.
Note

Woman's Weekly Food

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