Most Popular Menu Butterfly Cakes

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Butterfly Cakes

"Light, tasty character cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a success with children!"

Ingredients :

three/four cup butter, softened
three/four cup white sugar
2 tablespoons white sugar
three eggs
1 teaspoon vanilla extract, or greater to flavor
1 half cups self-growing flour
Buttercream Filling:
1 cup confectioners' sugar
2 half tablespoons confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract, or to taste
half of cup raspberry jam, or as wanted

Instructions :

Prep : 20M	Cook : 16M	Ready in : 55M

Preheat oven to 325 ranges F (165 ranges C). Line a muffin tin with medium-sized cupcake liners.
Combine three/4 cup butter and 3/four cup plus 2 tablespoons white sugar in a massive bowl; beat with an electric mixer till fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour steadily. Divide batter flippantly a few of the cupcake liners.
Bake inside the preheated oven till golden, 15 to twenty mins. Transfer to a cord rack to cool, about 20 mins.
Beat 1 cup plus 2 half of tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
Scoop a number of the middle out of every cupcake, preserving it in one piece. Fill every hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and role them within the buttercream to appear to be butterfly wings.

Notes :

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