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Ingredients
Yield : 36
- 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
- 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)
- 6 eggs, beaten
- 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
- a good pinch of salt
To Decorate
- 1 jar raspberry jam (or strawberry) (optional)
- 1 cup (8 oz) heavy whipping cream, whipped
- powdered sugar for dusting
Method
- Prepare cupcake tins with paper liners
- Preheat oven to 350º F (175º C)
- Cream the butter and sugar until very light and fluffy
- Add about one third of the beaten eggs, and mix well at medium speed
- Then add about a third of the sifted flour
- Repeat this step
- Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour
- Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake
- Remove cupcakes from the tin, place on cooling rack and allow to cool completely
- When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle
- Then cut the loose piece in half to resemble butterfly wings
- Place a small amount of jam in the center
- Follow with a dollop of cream (or buttercream, if desired)
- Next, place the wings on top
- Repeat with all of the cupcakes, then dust each one generously with powdered sugar
- Serve immediately, or refrigerate until ready to serve
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Cupcake:
Prepare cupcake tins with paper liners Preheat oven to 350º F (175º C) Cream the butter and sugar until very light and fluffy Add about one third of the beaten eggs, Continue Reading →
Prepare cupcake tins with paper liners Preheat oven to 350º F (175º C) Cream the butter and sugar until very light and fluffy Add about one third of the beaten eggs, Continue Reading →