- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: Serves more than 10
Vanilla Butterfly Cupcakes
These gorgeous little cupcakes have been shared with us by Robyn from Mrs D Plus 3. They are just like a Victoria sponge cake, full of jam and cream ... but just a little bit cuter!
Recipe Tester Feedback: "These cupcakes are perfect for a spot of family baking on a lazy afternoon and with all the ingredients already in my pantry I started off on a winning streak! My children devoured them and we were left with only 4 cupcakes within the hour after having created 12 so I ended on winning streak too, success!" - Claire
No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 12 cupcakes
Can be frozen before being filled
Ingredients
- butter - 125g, cubed
- caster sugar - 160g
- eggs - 2
- vanilla - 1 tsp, extract
- milk - 100g (*can use rice milk for a DF option)
- plain flour - 180g (*can use GF)
- baking powder - 1 tsp
- cream - 300g, whipping
- jam of choice
- icing sugar - for dusting
Method
- Preheat the oven to 180C. Line cupcake tray with cupcake papers.
- If using raw sugar, add it to the bowl and grind to make caster sugar. Speed 7 / 5 seconds.
- Add butter (125g) and sugar (160g) to the bowl. Mix Speed 6 / 15 seconds. Scrape down sides.
- Mix again Speed 4 / 40 seconds. Scrape down sides.
- Add eggs (2) and vanilla (1 tsp) to the bowl. Mix Speed 6 / 25 seconds. Scrape down sides.
- Add the milk (100g) to the bowl. Mix Speed 7 / 15 seconds. Scrape down sides.
- Insert whisk attachment.
- Add flour (180g) and baking powder (1 tsp) to the bowl. Combine Speed 2 / 5 seconds. Repeat if not combined.
- Fill each cupcake paper (almost) to the top.
- Transfer cupcakes to the oven for 20-25 minutes or until they are a nice golden brown colour on top. Remove from the oven and cool on a wire cooling rack.
- While they are baking, clean and dry the bowl, then insert the whisk attachment.
- Add the cream (300g) to the bowl. Whip the cream Speed 4 / 10 seconds. Repeat for a few seconds at a time until you have your desired consistency. Don't over beat it or you will end up with butter.
- Once the cupcakes are baked and cooled you can assemble them by cutting a circular hole in the top of each one. Do not throw the off cuts out.
- Fill the hole with cream and add a small dollop of jam to the top.
- Cut each circular offcut in half and place them on top on the jam (like butterfly wings).
- Dust some icing sugar over the top to finish.
- Serve immediately, or store in an airtight container in the fridge.
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