Butterfly Cupcakes

Prep Time

15 minutes

Bake Time

12 minutes

Oven Temperature

Fan Oven


Gas Mark


Step 1

Leave both butter blocks on countertop to soften before baking

Preapre tin by lining with cases

Pre-heat the oven to 190°C

Step 2

Place all the dry ingredients into a large bowl, add in the softened butter labelled cake, vanilla and eggs (crack eggs into a small bowl first if you don’t want to risk getting any shell into the mixture) and cream using a metal fork/whisk/electric whisk/standing mixer

Whisk until smooth

Step 3

Once smooth spoon the mixture into the cupcake cases evenly filling up to around 3/4

Step 4

Bake for around 12 – 15 minutes or until slightly golden and risen/ the toothpick comes out clean

Step 5

Once baked remove tray from the oven and allow the cupcakes to completely cool on a cooling rack

Step 6

Make the vanilla buttercream by adding the remaining softened butter to a medium sized bowl and sieve in the icing sugar leaving around 1/2 tbsp in the bag

Add in the rest of the vanilla and beat the ingredients together with a fork/whisk until a smooth buttercream is made

Step 7

Once cupcakes are cold cut a small circle out the tops – cut at an angle and leave a rim of cake untouched around the edges

Cut circles in half – these are the wings of the butterfly, leave to one side for now

Step 8

Using a small spoon, fill half of the hole up with jam and then add some buttercream on top

Push 2 half circles (flat edges going into the icing at an angle in the centre) into the buttercream

Step 9

If sprinkles were selected during order, sprinkle onto the buttercream (line in the middle of the half circles – body of the butterfly)

Store in an airtight container for a couple of days fridge/no fridge?