Confetti Butterfly Cupcakes
Rating
WE LOVE BUTTERFLY CUPCAKES - and these ones are sooo easy to make!
Ingredients
- FOR THE CUPCAKES
- 175 g caster sugar
- 175 g butter, softened to room temperature
- 3 medium eggs, lightly beaten
- 175 g plain flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 5 tbsp. multi-coloured sprinkles or funfetti
- FOR THE DECORATION
- 250 g ready-made vanilla buttercream frosting
- Squeezy strawberry jam (optional)
- Icing sugar, to dust
Instructions
- Make the cakes. Preheat oven to 170°C (150°C fan) mark 3. Put 12 large paper cupcake cases into a 12-hole cupcake tin.
- Put the caster sugar and butter into a large bowl and beat with an electric hand whisk for 1min until light and fluffy. Gradually add the eggs, whisking constantly. Whisk in the vanilla.
- Use a large metal spoon or spatula to fold in the flour and baking powder until smooth and combined. Stir in the sprinkles until evenly mixed Divide the mixture evenly among the cupcake cases. Bake for about 20 minutes until risen, lightly golden and springy to the touch. Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- Use a small serrated knife to cut the round tops off each cupcake to make 12 sponge circles. Cut each circle in half.
- Spoon a teaspoon of the frosting into the centre of each cupcake. Press two sponge circle halves on top of each cake to make butterfly wings, leaving a small gap between them.
- Squeeze a line of jam straight from the bottle between the wings to make the butterfly’s body (optional). Dust over a little powdered sugar (optional).
