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Butterfly Cupcakes
  • Prep
    20 min
  • Total
    20 min
  • Serving
    Makes 10

Butterfly Cupcakes


Ingredients

1 2/3 cups plain flour
1 tsp baking powder
125g Devondale Unsalted Butter, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs, beaten
100ml Devondale Skim Long Life Milk
125mL Devondale Long Life Thickened Cream, whipped, to serve
strawberry jam, to serve
icing sugar, to serve


Directions

  1. Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake cases.
  2. Sift the flour and baking powder into a large mixing bowl. Add the butter, sugar, vanilla essence and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined. Stir in the milk.
  3. Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. Remove the cakes from the tin and cool on a wire rack.
  4. To serve, slice off the top of each cake, then cut each top in half. Spoon a little strawberry jam onto the top of each cake, covered with a tablespoon of whipped cream and press in the wings Dust with icing sugar to serve.