These gorgeous cupcakes will take you back to your childhood, drinking cups of tea with your Nanna. The cream and jam filling and delicate wings take ordinary vanilla cupcakes to new heights.
Looking for more creative cupcake recipes?
Butterfly cakes
Cupcakes with a little added magic.
- 30 mins preparation
- 20 mins cooking
- Makes 12 Item
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Ingredients
Butterfly cakes
- 125 gram butter, chopped, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup caster sugar
- 3 eggs
- 1 1/2 cup self-raising flour, sifted
- 1/4 cup milk
- 1 cup (250mL) thickened cream, whipped
- 1/2 cup (160g) raspberry jam
- 2 teaspoons icing sugar, for dusting
Method
Butterfly cakes
- 1Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
- 2Beat butter, vanilla, caster sugar, eggs, sifted flour and milk in a small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium; beat for 3 minutes or until mixture is smooth and pale in colour. Spoon level ¼-cup of mixture into paper cases.
- 3Bake cakes for 20 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pan for 5 minutes before transferring to wire racks to cool.
- 4Beat cream in a small bowl with electric mixer until soft peaks form.
- 5Using a sharp-pointed knife, cut a circle from top of each cake. Slice circle in half to make two "wings". Fill cavities with jam and cream. Place wings in position on top of cakes. Just before serving, dust with sifted icing sugar.
Notes
Store unfilled cakes in an airtight container for up to 2 days. Fill cakes just before serving. Use your favourite jam or lemon curd instead of the raspberry jam, if you like.
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