Butterfly cupcakes are very old fashioned but classics are classics for a reason. My boys went nuts for these pretty little cakes which was surprising because they are rough & tough type boys! Made quickly with minimum effort and maximum effect, this recipe is a great one to have in your back pocket for a morning tea or picnic.
Its a warm spring day that we meet photographer, Sarah
@sarahmei.photography) at Wendy Whiteley's Secret Garden in Lavender Bay for a picnic themed photoshoot of the boys and I. Hubby is home on crutches following a knee reconstruction and honestly I'm glad to get out of the house and have a break from being nurse! #givemeabreak She tells me she has given up her career as a lawyer to pursue photography and I can totally relate because before kids I was an accountant/business analyst and am so enjoying my new life as a food blogger! You have to follow your passion in life and I am only too happy to support other women in business #girlboss. Sarah has a lovely nature and is extremely patient with my motley crue as we wander the garden while she snaps away. As you can see from the photos above and the new images on my blog, Sarah has a real talent for capturing those beautiful family moments that happen in between the poses. For this shoot I want to bring some sort of food item that will look pretty in the pictures but also act as a treat for my two snack monsters to keep them motivated. I remember butterfly cupcakes from my childhood and its decided.
“Cupcakes cook so quickly they are a great alternative to baking a whole cake and kids seem like like them more! If you're more of a baking novice like me, butterfly cupcakes look quite impressive but don't actually require much finicky decorating work other than plopping down some jam/cream then inserting the wings. A dusting of icing sugar also hides a multitude of sins.”
Butterfly Cupcakes adapted from a
recipe
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 12 Cupcakes
200g Butter, softened
1 Teaspoon of Vanilla Paste
1 Cup of Caster Sugar
3 Eggs
2 1/2 Cups of Self Raising Flour
1/2 Cup of Milk
1 Cup of Raspberry Jam
300mL Thickened Cream
Icing Sugar for Dusting
Step 1- Cream the butter, vanilla and sugar in a mix master or using electric beaters until light and fluffy.
Step 2- Add the eggs, 1 at a time, beating after each addition. The mixture will look split at this stage. Carry on and believe!
Step 3- Fold in the self raising flour and milk until combined.
Step 4- Divide evenly into a 12 hole muffin tray lined with patty pans and bake at 180c for 15 minutes or until an inserted skewer comes out clean. Cool on a rack.
Step 5- Whip the cream till stiff and set aside. Using a sharp knife, cut an inverted dome in the top of each cupcake and split in half for your wings.
Step 6- Place a teaspoon of jam in the cavity of each cupcake then top with the same amount of whipped cream. Place the 2 cupcake wings at and angle, then dust with icing sugar.
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