Ingredients
• 240g butter, softened
• 180g sugar
• 4 large eggs
• ½ tsp (2ml) vanilla extract
• 240g cake flour
• 1 tsp (5ml) baking powder
• Pinch salt
• 8 tbsp (120ml) strawberry jam
• ¾ cup cream, whipped
• Icing sugar, for garnishing
Preparation method
- Preheat an oven to 160°C.
- Place 12 cupcake cases in a muffin pan.
- Cream butter and sugar together until the mixture is light and fluffy.
- Beat eggs in, one by one, and then stir in the vanilla extract.
- Sift in the flour, baking powder and salt. Beat to mix well.
- Spoon batter into cupcake cases – each should take about ¼ cup of mixture.
- Bake until golden brown and springy to the touch – about 20 minutes. Set aside to cool.
- Slice the top off each cupcake, and halve the ‘lid’.
- Make a shallow indentation in each cupcake, and fill with a spoonful of cream.
- Insert the 2 ‘wings’ into the cream, and spoon a little jam into the gap to create the butterfly body.
- Dust with icing sugar, and serve.