Keep the kids busy in the kitchen assembling these cute little butterfly winged cupcakes.
Cooking Time
Preparation Time :2 Min
Cook Time : 15 Min
Total Time : 17 Min
Ingredients
Serves :
125g butter, softened
1/2 cup (120g) caster sugar
2 eggs, lightly beaten
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
1 teaspoon vanilla essence
1/2 cup (125ml) thickened cream
1/4 cup strawberry jam
Icing sugar, to dust
Directions
Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases.
Using electric beaters, cream butter and sugar until light and creamy. Gradually add egg, beating well between each addition. Add flour alternately with milk and vanilla. Divide evenly between patty cases. Bake for 12-15 minutes or until golden brown. Leave to cool.
Cut a circle from the top of each cake, then cut the circle in half. Beat cream in a small bowl until thick.
Put a teaspoon of jam into the top of each cake and top with a dollop of cream. Press two of the half circles onto each cake. Dust with icing sugar to serve.
