I’ve always wanted to make butterfly cupcakes due to their incredibly simple but effective design. The recipe I used is from women’s weekly classic cupcakes was easy to follow and achieved good results.
Here is the recipe:
Vanilla butter cakes
90g butter, softened
1 tsp vanilla extract
1/2 C (110g) caster (superfine) sugar
1 C (150g) self-raising flour
2 tbsp milk
1/2 C (125ml) thickened (heavy) cream
1/3 C (110g) strawberry jam
1 tbsp icing (confectioner’s) sugar
1. Preheat oven to 180 degrees celsius. Line eight of 12-hole (1/3-cup/80ml) muffin pan with paper cases.
2. Beat butter, extract, sugar, eggs, sifted flour and milk in a small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop 1/4 cups of mixture into paper cases.
3. Bake about 20 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4. Beat cream in small bowl with electric mixer until soft peaks form.
5. Cut a round hole using a butter knife, about 2.5 cm deep, in tops of cold cakes; halve the rounds to make butterfly wings. Fill holes with jam, then cream. Position wings on cakes; dust lightly with sifted icing sugar.
So my only peace of advice regarding this recipe is don’t go too crazy on the jam and the cream, however tempting, as otherwise you will have a similar Eureka moment to Archemides.