Deal with household and pals to fairly butterfly cupcakes. Our straightforward buns are topped with a light-weight vanilla buttercream, jam and sprinkles, however you’ll be able to beautify any approach you want
- Preparation and cooking time
- Prep:15 minutes
- Cook dinner:15 minutes
- Simple
- Makes 10
- Freezable (sponge solely)
- Vegetarian
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Elements
- 110g butter, softened
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 110g self-raising flour
- ½ tsp baking powder
- 1 tbsp milk, plus 2 tbsp if wanted, to loosen the buttercream
- strawberry jam (elective)
- sprinkles (elective)
For the buttercream
- 300g icing sugar
- 150g butter, softened
- 2 tsp vanilla paste
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Technique
- STEP 1
Warmth the oven to 180C/160C fan/gasoline 4. Line a cupcake tin with 10 circumstances. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a big mixing bowl and beat with both a hand whisk or electrical mixer till clean, pale and mixed. Divide the batter between the circumstances and bake for 15 minutes till golden brown and a skewer inserted in the midst of a cake comes out clear. Depart on a wire rack to chill.
- STEP 2
Whereas the muffins are cooling, make the buttercream by beating collectively the icing sugar, butter and vanilla till pale and fluffy. Combine within the further milk if the icing feels too stiff.
- STEP 3
As soon as the muffins are cool, use a pointy knife to slice off the tops, then reduce the tops in half. Pipe or unfold the buttercream on prime of the muffins, then gently push two semi-circular halves into the buttercream on every cake, doing this at an angle to appear like butterfly wings. You may serve the cupcakes at this stage, or beautify them with a bit blob of jam within the centre and a scattering of sprinkles, in case you like.