Butterfly Cupcakes

Name: Butterfly Cupcakes
Ingredients: 1 cup butter, chopped, at room temperature, + 4 tbsp; 1/2 cup granulated sugar; 2 tsp vanilla extract; 4 None eggs, at room temperature; 5 1/3 cups self-rising flour; 1 cup milk + 2 tsp; 3/4 cup powdered sugar; 2 oz sprinkles; 1/3 cup raspberry jam

9 ingredients

1 steps

Ingredients

1 cup butter, chopped, at room temperature, + 4 tbsp
1/2 cup granulated sugar
2 tsp vanilla extract
4 None eggs, at room temperature
5 1/3 cups self-rising flour
1 cup milk + 2 tsp
3/4 cup powdered sugar
2 oz sprinkles
1/3 cup raspberry jam

Directions

1

["Preheat oven to 350\u00b0F. Line 2 - 12-cup muffin pans with paper liners. Cream 1 cup butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour and 1 cup milk and mix until just combined. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.", "Meanwhile, beat remaining butter in a bowl until pale and creamy. Gradually add powdered sugar until combined. Add remaining milk and beat until combined. Transfer 1/2 icing to a piping bag with a fluted tip.", "Using a sharp knife, cut a shallow \"V\"" shaped piece from the top of each cake