Some days I just feel the urge to get baking and butterfly cupcakes are always a good bake to make. The ingredients are simple so I normally have them in my cupboard and it saves a shopping trip. They look stylish as well, as though you have put a lot of effort into making them. In reality they are really quick and easy, the only hard part is waiting for them to cool.
In my August Degustabox I received some edible cupcakes from Dr Oetker which I had been looking forward to trying. When I found my son was planning to eat them straight from the box, without the cake I knew I would have to use them quickly. They do look rather pretty with their blue and pink colours.
The icing is a simple buttercream icing. If you are clever you could use a piping bag and whirl it around the cupcake to look really pretty. I have yet to master the art of using a piping bag, it always seems to come out in a splodge rather than swirl in a pretty pattern.
The cakes however do taste lovely, a simple vanilla cupcake with butter icing. The edible cases were nice as well, it is hard to describe the taste but they did not detract from the cake at all. The top of the cakes is sliced off to make the simple butterfly wings making the cakes look as if they are about to fly off the plate. Fly off they did, but in the hands of my son who really enjoyed them. My husband and I did manage to eat a couple as well.
Butterfly cupcakes and butter icing
- For the cupcakes
- 150g (5 oz) caster sugar
- 150g (5 oz) butter
- 175g (6 oz) self raising flour
- 3 eggs
- 1 tsp vanilla essence
- For the icing
- 150g (8 oz) butter
- 250g (8 oz) icing sugar
- 1 tsp vanilla essence
- 2 tsp hot water
- Preheat the oven to 180C, 350F, Gas Mark 4
- Cream together the butter and sugar until light and fluffy
- Add the flour and vanilla essence and mix until well combined.
- Divide the mixture between twelve cupcake cases and place on a baking tray
- Bake for 20 minutes until golden and firm to touch.
- Leave to cool
- For the buttercream icing
- Beat together the butter and sugar until smooth and creamy
- Add the vanilla essence and water and beat until smooth.
- Cut the top off each of the cakes using a knife.
- Using a piping bag swirl the buttercream icing over the top of each cake.
- Cut each of the tops of the cakes in half and add two pieces to the top of the icing on each cake to form wings