Butterfly Cupcakes

Name: Butterfly Cupcakes
Ingredients: 1/2 cup (1 stick) butter, at room temperature, cubed; 3/4 cup sugar; 1 tsp vanilla extract; 2 None large eggs; 1 cup self-rising flour, sifted; 2/3 cup milk; 1 1/4 cups heavy cream, whipped; None None Sliced strawberries, colored sugar, to decorate (optional); None None Confectioners' sugar, to dust

9 ingredients

5 steps

Ingredients

1/2 cup (1 stick) butter, at room temperature, cubed
3/4 cup sugar
1 tsp vanilla extract
2 None large eggs
1 cup self-rising flour, sifted
2/3 cup milk
1 1/4 cups heavy cream, whipped
None None Sliced strawberries, colored sugar, to decorate (optional)
None None Confectioners' sugar, to dust

Directions

1

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

In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the vanilla extract.
3

Add the eggs, one at a time, beating well after each addition. Fold in the flour alternately with the milk, beginning and ending with the flour. Spoon the mixture into the paper liners until two-thirds full.
4

Bake for 20-25 mins or until a skewer inserted in the center comes out clean and dry. Cool in the pan for 5 mins. Transfer to a wire rack to cool completely.
5

Using a sharp knife, cut a circle from the top of each cake. Slice in half to make wings. Fill the cavities with whipped cream. Top the cakes with wings and decorate with strawberry slices and colored sugar, if using. Dust with confectioners' sugar to serve.