Butterfly Cupcakes

Name: Butterfly Cupcakes
Ingredients: 250 g unsalted butter; 1 cup caster sugar; 2 eggs; 2 1/2 cups self-raising flour; 1 cup milk; 1 teaspoon vanilla essence; 300 ml freshly whipped cream; 12 fresh strawberries, sliced in half; icing sugar, for dusting

9 ingredients

6 steps

Ingredients

250 g unsalted butter
1 cup caster sugar
2 eggs
2 1/2 cups self-raising flour
1 cup milk
1 teaspoon vanilla essence
300 ml freshly whipped cream
12 fresh strawberries, sliced in half
icing sugar, for dusting

Directions

1

Cream butter and sugar together in a bowl until light and fluffy.
2

Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
3

Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
4

Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
5

Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
6

and EAT! :D.