Butterfly Cupcakes Recipe

These pretty little treats are a hit at any party or afternoon tea.

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Ingredients

Cupcakes
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk

Icing
1/2 cup whipped cream
1/4 cup icing sugar
1 teaspoon vanilla
3 Tablespoons raspberry jam

Directions

Preheat oven to 350F.

In large bowl, beat butter, sugar and egg until smooth. Add milk and vanilla and mix thoroughly.

In a separate bowl, combine flour, baking powder and salt.

Add dry ingredients to wet ingredients and mix well.

Line a muffin tin with cupcake liners and fill each 2/3 full with batter.

Bake for 15 minutes or until toothpick inserted in centre comes out clean.

Cool fully before icing.

Icing:

Whip cream together with icing sugar until light and fluffy.

Add vanilla and whip a few seconds further.

To decorate:

Carefully slice the top off each cupcake and cut each top in half.

Spoon a dollop of whipped cream and then jam into the centre of each cupcake.

Place the two halves on top to look like butterfly wings.

Dust with icing sugar.

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