Butterfly cupcakes and buttercream icing
Prep Time
20 mins
Cook Time
20 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
  1. Preheat the oven to 180C, 350F, Gas Mark 4
  2. Cream together the butter and sugar until light and fluffy
  3. Add the flour and vanilla essence and mix until well combined.
  4. Divide the mixture between twelve cupcake cases and place on a baking tray
  5. Bake for 20 minutes until golden and firm to touch.
  6. Leave to cool
  7. For the buttercream icing
  8. Beat together the butter and sugar until smooth and creamy
  9. Add the vanilla essence and water and beat until smooth.
  10. Cut the top off each of the cakes using a knife.
  11. Using a piping bag swirl the buttercream icing over the top of each cake.
  12. 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