Butterfly Cakes

Name: Butterfly Cakes
Ingredients: 3/4 cup butter, softened; 3/4 cup white sugar; 2 tablespoons white sugar; 3 eggs; 1 teaspoon vanilla extract, or more to taste; 1 1/2 cups self-rising flour; Buttercream Filling:; 1 cup confectioners' sugar; 2 1/2 tablespoons confectioners' sugar; 1/4 cup butter, softened; 1 teaspoon vanilla extract, or to taste; 1/2 cup raspberry jam, or as needed

12 ingredients

5 steps

Ingredients

3/4 cup butter, softened
3/4 cup white sugar
2 tablespoons white sugar
3 eggs
1 teaspoon vanilla extract, or more to taste
1 1/2 cups self-rising flour
Buttercream Filling:
1 cup confectioners' sugar
2 1/2 tablespoons confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract, or to taste
1/2 cup raspberry jam, or as needed

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
2

Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
3

Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
4

Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
5

Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.