Butterfly Cupcakes

Party food has never been simpler like these Beautiful lovely and creative butterfly cupcakes.

The ingredient of Butterfly Cupcakes

• 200g unsalted butter softened
• 1 tsp vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1 2 cups self raising flour sifted
• 1 2 cup milk
• 1 cup raspberry jam
• 300ml thickened cream whipped
• icing sugar mixture to decorate

The Instruction of butterfly cupcakes

• preheat oven to 180c 160c fan forced oven line two 12 hole 1 3 cup capacity muffin pans subsequently paper cases
• using an electric mixer beat butter vanilla and sugar in a small bowl until fresh open and fluffy amass eggs 1 at a time beating after each complement auxiliary mixture will separate at this stage transfer join up to a large bowl move around in half the flour stir up opinion in half the milk repeat in imitation of remaining flour and milk until combined
• for 1 3 cup capacity muffin pans use 2 level tablespoons of mixture bake for 15 to 17 minutes alternatively for 1 tablespoon capacity mini muffin pans use 1 tablespoon mixture bake for 10 to 12 minutes
• stand cakes in pans for 2 minutes transfer to a wire rack to cool
• using a brusque knife cut a 2cm deep x 3cm wide piece from peak of each cake cut tops in half spoon 2 teaspoons jam into each hole spoon cream more than jam arrange cake tops beyond cream to form wings dust as soon as icing sugar serve

Nutritions of Butterfly Cupcakes

calories: 240 195 calories
calories: 12 6 grams fat
calories: 8 grams saturated fat
calories: 29 5 grams carbohydrates
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calories: 2 8 grams protein
calories: 60 milligrams cholesterol
calories: 121 milligrams sodium
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