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Butterfly cupcakes and buttercream icing

Prep Time20 mins
Cook Time20 mins
Author: Alison


  • For the cupcakes
  • 150 g 5 oz caster sugar
  • 150 g 5 oz butter
  • 175 g 6 oz self raising flour
  • 3 eggs
  • 1 tsp vanilla essence
  • For the icing
  • 150 g 8 oz butter
  • 250 g 8 oz icing sugar
  • 1 tsp vanilla essence
  • 2 tsp hot water


For the cakes

  • 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