Butterfly Cakes | Popular Recipes

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Butterfly Cakes

"Light, tasty individual cakes with a jam centre, vanilla buttercream topping, and sponge 'butterfly wings'. Always a hit with kids!"

Ingredients :

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 3 eggs
• 1 teaspoon vanilla extract, or more to taste
• 1 1/2 cups self-rising flour
• Buttercream Filling:
• 1 cup confectioners' sugar
• 2 1/2 tablespoons confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract, or to taste
• 1/2 cup raspberry jam, or as needed

Instructions :

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

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
• Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
• Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
• Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
• Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

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