Name: Butterfly cupcakes with passionfruit cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 3/4 cup self-raising flour, sifted; 2/3 cup milk; icing sugar, for dusting; Passionfruit cream; 3/4 cup thickened cream; 1/3 cup passionfruit pulp

Butterfly cupcakes with passionfruit cream

Light, fluffy and wonderfully sweet, these vanilla cupcakes are topped with a divine passionfruit cream and imitation butterfly wings to create a brilliant dessert perfect for birthday parties.

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Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 3/4 cup self-raising flour, sifted

2/3 cup milk

icing sugar, for dusting

Passionfruit cream

3/4 cup thickened cream

1/3 cup passionfruit pulp

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.

3.Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into cases, until 2/3 full.

4.Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

5.To make cream: in a bowl, combine cream and passionfruit.

6.Using a sharp knife, cut a shallow circle out of the the top of each cake, about 4cm wide. Cut tops in half. Spoon a little cream mixture into each recess. Arrange cake tops in cream to form wings. Dust with icing sugar before serving.

Whip cream a little first before lightly folding in passionfruit pulp, if desired. You will need about 2 passionfruit for the icing.
Note

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