Butterfly Cakes

Step 1/6

• oven
• cupcake tin
• cupcake cases

Preheat the oven to 180°C (fan)/200°C (electric)/Gas mark 6. Line a bun tin with 12 cupcake cases.

Step 2/6

• 18⅓ g margarine
• 18⅓ g caster sugar

• mixing bowl
• electric whisk

Add the margarine and sugar to a mixing bowl. Whisk together using an electric whisk until light and creamy.

Step 3/6

• ⅓ eggs
• 18⅓ g self raising flour
• ⅓ tsp baking powder

• rubber spatula
• sieve

Add the eggs and vanilla extract and continue to whisk for about a minute to combine. Sieve in the flour and baking powder and fold gently with a rubber spatula until fully incorporated.

Step 4/6

• teaspoon
• cooling rack

Using a teaspoon, fill the cake cases with the mixture. Put the tray in the oven for around 15 mins or until they are golden brown. Take the cupcakes out of the oven when ready and place on a cooling rack.

Step 5/6

• 36⅔ g icing sugar
• 18⅓ g butter
• milk

• mixing bowl
• electric whisk

While waiting for the cupcakes to completely cool, make the icing by whisking the butter and half the sugar together. Once they are mixed add the rest of the sugar and a dash of milk, continue whisking

Step 6/6

• knife

When cupcakes are cooked, cut the top off of each cupcake and cut this piece in half. Add a dollop of jam and icing on top of each cupcake. Place the halved tops back onto the cupcakes in the shape of a butterfly. Sprinkle with icing sugar.

Enjoy your meal!