Butterfly Chocolate Cupcakes

Name: Butterfly Chocolate Cupcakes
Ingredients: 6 tbsp butter, softened; 1/2 tsp vanilla extract; 1/2 cup sugar; 2 None large eggs; 1 cup self raising flour; 3 tbsp milk; None None Chocolate Icing; 1 tbsp butter; 1/3 cup milk; 2 1/2 cups powdered sugar + extra for dusting; 1/3 cup cocoa powder; 1 cup unsweetened shredded coconut; 1/4 cup raspberry jam; 1/2 cup cream, whipped

14 ingredients

6 steps

Ingredients

6 tbsp butter, softened
1/2 tsp vanilla extract
1/2 cup sugar
2 None large eggs
1 cup self raising flour
3 tbsp milk
None None Chocolate Icing
1 tbsp butter
1/3 cup milk
2 1/2 cups powdered sugar + extra for dusting
1/3 cup cocoa powder
1 cup unsweetened shredded coconut
1/4 cup raspberry jam
1/2 cup cream, whipped

Directions

1

Preheat the oven to 350°F. Line a 12-hole muffin pan with paper liners.
2

Using an electric mixer, beat the butter, vanilla, sugar, eggs, flour and milk in small bowl on a low speed until the ingredients are just combined. Increase the speed to medium, then beat until the mixture is changed to a paler color.
3

Divide the mixture among the paper liners, smoothing the surface. Bake for about 20 mins. Turn the cakes out onto a wire rack to cool.
4

Meanwhile make the chocolate icing. Melt the butter in a medium heatproof bowl over a medium pot of simmering water. Stir in the milk and sifted powdered sugar and cocoa until the icing is of a coating consistency.
5

Remove the paper liners from the cup cakes. Dip the cakes in the icing and drain off the excess, toss the cakes in coconut. Place the cakes on a wire rack to set.
6

Cut the top 1/4 inch off the cakes, then cut the tops into two. Spread jam and cream on the cakes then place the tops back on to create butterfly wings. Dust with powdered sugar and serve.