Scrummy Butterfly Cakes – makes 12 cupcakes
Buttercream recipe:
Ingredients
- 8oz (200g) icing sugar
- 4oz (100g) room temperature unsalted butter
- 1 tsp of vanilla extra
- 1 tsp of milk
Method
1. Put all your ingredients into a bowl, stir slowly until it begins to come together.
2. Whisk on full speed for 5 minutes until light and fluffy.
3. You can add a couple of drops of food colouring if you would like to change the colour.
Vanilla cake recipe:
Ingredients
- 4oz (100g) margarine (room temperature)
- 4oz (100g) sugar
- 2 large eggs
- 4oz (100g) Self Raising flour
- 1tsp baking powder
- 1tbsp milk
Method
1. Preheat your oven to 180c/ Gas Mark 4
2. Add your cupcake cases to your muffin tin.
3. Whisk margarine, sugar, milk & vanilla extract until fully combined and fluffy.
4. Add eggs and flour, and whisk until smooth.
5. Using a dessert spoon, add a spoonful to each cupcake case.
6. Bake for 15-20 minutes or until golden. Tip – If you press the top of the cupcake, it should spring back up when it’s ready. If it still has a dent where you have pressed, give it a little longer.
7. Leave cakes to cool. Once cooled, take the top centre of the cake out with a teaspoon.
8. When you have taken all the tops off the cakes and halved them, you will have the “butterfly wings” for your cupcakes.
9. Using a teaspoon, spoon some buttercream on top of the cake and pop your cake tops/ butterfly wings into the icing.
10. Dust with some icing sugar or if you have some… edible glitter.
Happy Baking.
Love, Keeley x
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