Butterfly Cupcakes
Butterfly cupcakes bring back so many happy memories for me. When I was a child a butterfly cake at a tea shop with my grandma was the absolute height of sophistication! My grandma is no longer with us, but I that my children would also find butterfly cupcakes absolutely magical.
Why This Recipe Works
- It's really easy, you don't need any fancy cupcake decorating tools to turn vanilla cupcakes into a gorgeous butterfly cakes
- They evoke lovely childhood memories for many people
- The simple combination of vanilla cake with whipped cream and jam is always delicious!
Super Insects
Countdown's Super Insect Collectibles is amazing! Have you seen it in-store?
This post is a sponsored post Countdown paid for the creation of this recipe, for it to appear on my website and for it to be shared on social media, but it is a campaign I was absolutely delighted to be part of as I really do love the Super Insects Collectibles because:
- Kids become excited about insects and learn about their role in biodiversity
- An easy way to show kids how we can make a positive contribution to New Zealand's environment
- It's helped my nervous around insect kiddos become more familiar and comfortable around insects!
- Oh, it's also plastic free! Which makes me happy
The ingredients you will need
To make butterfly cupcakes you will need a good vanilla cupcake recipe as a base, I've included a great basic on in the recipe card below. But feel free to use any cupcake recipe you like! If you have family members with any dietary requirements my new gluten-free vegan cupcakes (free from egg, dairy, wheat, gluten, and nuts) could be perfect.
And do you know what, you could totally use a packet cake as a base (Countdown's cake mixes are great, no weird taste and a great price too!)
Once you have your cupcakes sorted, all you then need to take them from plain cupcake to magical butterfly cupcakes is some cream, icing sugar and jam.
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Cupcakes
- Bake and cool 12 vanilla cupcakes
Whip cream
- In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.
Assemble the Butterfly Cakes
- Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove. the top of the cupcake but you will also create a shallow well in the centre of the cupcake (photo 1). Set the piece of cupcake you have removed aside as this will become the wings
- Add a spoonful of jam to the well you have just made (photo 2).
- Top with the whipped cream. You can either pipe this or just dollop with a spoon (photo 3).
- Carefully cut the cupcake top you set aside in half to create two butterfly wings (photo 4.) Arrange on top of the whipped cream (photo 5.)
- Dust with icing sugar (photo 6.)
Butterfly Cupcakes
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Ingredients
Cupcakes
- 125 g butter softened
- 1 teaspoon vanilla essence
- ½ cup caster sugar
- 2 eggs
- 1 cup plain flour
- 2 teaspoon baking powder
- ¼ cup milk 60ml
Butterfly Cupcakes
- 300 ml cream
- 2 tablespoon icing sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 180 degrees celsius (160°C fan-forced).
- Line a 12 hole muffin tin with paper cases, spray the cupcake cases with oil
- In a large bowl place the butter, vanilla, and sugar, cream until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour and baking powder together. Fold half of the sifted flour into the creamed butter,
- Fold in the milk
- Fold in the remaining flour
- Spoon mixture evenly into the prepared tin.
- Bake for 20 minutes or until cakes springs back when lightly touched.
- Transfer to a wire rack to cool.
- Once cool
- In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.
- Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove the top of the cupcake but you will also create a shallow well in the centre of the cupcake. Set the piece of cupcake you have removed aside as this will become the wings
- Add a spoonful of jam to the well you have just made
- Top with the whipped cream. You can either pipe this or just dollop with a spoon
- Carefully cut the cupcake top you set aside in half to create two butterfly wings
- Arrange on top of the whipped cream
- Dust with icing sugar
Video
Notes
- The recipe included makes a great basic vanilla cupcake if you require an allergy friendly alternative my gluten-free vegan cupcakes would work well
- I find the butterfly cupcakes look their best when you remove a relatively small piece from the centre of the cupcake to create the wings
- I like to spray my cupcake liners with olive oil as I find this means they come out of the cupcake liners nice and easily making them easier to eat.
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