Butterfly Cupcakes

I saw butterfly cupcakes on Vintage Teapot's blog (which you must take a look at!) and realised I probably hadn't made them since I was in primary school. No idea why - they are the best! Here's my take on her recipe:

What you need for the cakes:

• 150g Self Raising Flour
• 90g Butter
• 1 tsp Vanilla Extract
• 110g Caster Sugar
• 2 Eggs
• 2 tbsp Milk

What you need for the decoration:

• 150-300g Icing Sugar
• 50g Butter
• Any type of Jam/Marmalade/Curd
• Decorations eg. chocolate hearts, hundreds and thousands...

(Makes 9)

Preheat the oven to 180C/Gas 4 and line a cupcake tin with cases. Cream the butter and sugar together then add the beaten eggs and vanilla and combine. Sift and fold in the flour until the mixture is free of lumps, then add the milk and repeat. Add about 2 tsps of cupcake mixture to each case depending on how big they are. Remember not to fill each one to the top because the self-raising flour will make them rise in the oven. Cook for 20mins.

When the cupcakes are cooked take them out the oven and place on a wire rack to cool. Meanwhile put the butter in a big bowl and gradually add the icing sugar. The reason I suggest a big bowl is because, if you are anything like me, the icing sugar will go everywhere! Every time this turns out different so make sure you keep tasting the icing (like you need an excuse!) so you know when to stop adding the icing sugar, it's really a personal preference. 

When the cupcakes are cool take off the cases, slice the tops off and cut these pieces in half. Cut each cake in half and put a spoonful of your filling on the bottom half and spread evenly. Put a smaller dollop of icing on top of the jam (no need to spread) and place the top back on, this is just to help it stick. Place another spoonful of icing on top and put two wings on top. 

Sprinkle over your chosen decorations and sift some icing sugar over the top. Enjoy!

Hope you like them, and thanks again to Vintage Teapot for the recipe! x