Butterfly Cupcakes

Party food has never been simpler with these pretty and creative butterfly cupcakes.

The ingredient of Butterfly Cupcakes

• 200g unsalted butter softened
• 1 tsp vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1 2 cups self raising flour sifted
• 1 2 cup milk
• 1 cup raspberry jam
• 300ml thickened cream whipped
• icing sugar mixture to decorate

The Instruction of butterfly cupcakes

• preheat oven to 180c 160c fan forced oven line two 12 hole 1 3 cup capacity muffin pans with paper cases
• using an electric mixer beat butter vanilla and sugar in a small bowl until light and fluffy add eggs 1 at a time beating after each addition mixture will separate at this stage transfer mixture to a large bowl stir in half the flour stir in half the milk repeat with remaining flour and milk until combined
• for 1 3 cup capacity muffin pans use 2 level tablespoons of mixture bake for 15 to 17 minutes alternatively for 1 tablespoon capacity mini muffin pans use 1 tablespoon mixture bake for 10 to 12 minutes
• stand cakes in pans for 2 minutes transfer to a wire rack to cool
• using a sharp knife cut a 2cm deep x 3cm wide piece from top of each cake cut tops in half spoon 2 teaspoons jam into each hole spoon cream over jam arrange cake tops over cream to form wings dust with icing sugar serve

Nutritions of Butterfly Cupcakes

fatContent: 240 195 calories
saturatedFatContent: 12 6 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 29 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 2 8 grams protein
sodiumContent: 60 milligrams cholesterol

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