Butterfly Cupcake

Instructions

1. Preheat the oven to 180C electric oven / 170C fan oven
2. Line each hollow of the bun tin with a paper case.
3. Place the butter, caster sugar, flour and baking powder in a large bowl.
4. Add the eggs and vanilla and beat well using an electric hand whisk or a wooden spoon until smooth.
5. Divide the mixture equally among the paper bun cases.
6. Bake for 15-20 minutes or until well-risen and firm on top.
7. Remove the cakes from the tin and leave to cool on a wire rack
8. Make the icing:
9. Sift the icing sugar into a large bowl
10. Add the butter, food colouring and beat using an electric hand whisk or a wooden spoon until smooth and well blended
11. Cut a circle out of the top of each cake and cut each circle in half.
12. Set aside.
13. Spoon the icing into the piping bag fitted with the nozzle and pipe the icing into the centre of each cake.
14. Place the reserved semicircles on top of each cake to represent butterfly wings.

• Course : Dessert
• Recipe Type : Cake
• Ingredient : Caster Sugar, Egg, Icing Sugar, Self Raising Flour, Soft Butter, Vanilla Extract