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Easy Butterfly Cakes Recipe

This easy Butterfly Cakes recipe is the perfect treat for your next party or special event. Both regular and Thermomix instructions are included
Prep Time30 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Modern
Keyword: Cupcakes, Party Food, Thermomix
Servings: 12 Cupcakes
Author: Lauren

Ingredients

  • 120 grams butter softened
  • 2/3 cup caster sugar 160 grams
  • 1 & 1/2 cups self raising flour 225 grams
  • 1/2 cup milk 130 gra,s
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup strawberry jam
  • 125 ml of thickened cream - whipped
  • icing sugar to dust

Instructions

  • Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
  • Place the butter, sugar, self raising flour, milk, vanillin extract and eggs in the bowl of an electric mixer and beat on a low speed for two minutes until ingredients have combined before increasing speed and beating for a further 3 minutes or until mixture is smooth and pale.
  • Spoon the mixture into the paper cases (fill approximately 2/3) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
  • Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
  • While your cakes are cooling, whip the thickened cream until soft peaks form. Cover and place in the fridge until needed.
  • Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around 1/3 of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
  • Add a teaspoon of strawberry jam to the hole you have created.
  • Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
  • Repeat process until all cupcakes are filled.
  • Dust lightly with icing sugar and serve.

Thermomix Instructions

  • Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
  • Place the butter, caster sugar, self raising flour, vanilla extract and eggs into your Thermomix bowl and mix for 10 seconds, speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 to combine.
  • Spoon the mixture into the paper cases (fill approximately 2/3) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
  • Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
  • Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around 1/3 of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
  • Add a teaspoon of strawberry jam to the hole you have created.
  • Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
  • Repeat process until all cupcakes are filled.
  • Dust lightly with icing sugar and serve.

Notes

  • These cupcakes are best stored in the fridge and enjoyed within two days of making.
  • You can freeze the plain cupcakes and then defrost when needed.
  • If your butter is not quite at room temperature then it will take longer to mix in with the other ingredients.