Very tiny mini butterfly cupcakes. A perfect little sweet for formal occasions!
butterfly cakes125g unsalted butter, softened
125g caster sugar
2 large eggs
1/2 tsp vanilla extract
125g self-raising flour
2-3 tbsp milk
Preheat the oven to about 180 degrees Celsius.
Beat the butter and sugar until fluffy. Whisk together the eggs and vanilla extracts and add to the butter/sugar mix gradually. Sift the flour and add. Add the milk.
Line a 12-bun muffin tin with muffin papers and share the mix between them. Bake for about 15-20 minutes and place on a wire rack to cool.
Decorate when cool. For the cupcakes I sifted icing sugar and added enough water and food colouring to make the icing runny enough. I then just topped them with a chocolate drop. For the butterfly cakes I beat unsalted butter with sifted icing sugar (how much icing sugar you add is a personal taste thing). I cut out the top of the cakes and cut these in half. I then filled the holes with the butter icing, replaced the tops to look like wings and dusted with icing sugar.
I' ve looked at so many recipes for this one and still my favourite for its simplicity and taste is Nigella's from the How to be a Domestic Goddess cook book
aw yum!!!!! These are gorgeous! hey so what's the comic book you're doing??! will we get to see it when we're back to start at Blue Rocket again?
ReplyDeleteOh now I feel guilty!
ReplyDeleteMy friend Esther wrote the little story and I illustrated it. for the most part it is finished but I still need to tweek bits!