Butterfly Cakes

Sweet and simple butterfly cakes made with light, fluffy vanilla cupcakes topped with jam and cream and ready in under 30 minutes.

5 from 7 votes

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Course: sweet

Cuisine: cakes and cupcakes

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cupcakes

Calories: 190kcal

Cost: $5

Preheat oven to 170 degrees celsius (fan-forced).
Place cupcake cases into the holes of a 12-hole muffin tray.
Place the butter, caster sugar, salt and vanilla extract into a bowl.
Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
Add the eggs one at a time and continue to beat until well combined.
Sift in the self raising flour and stir with a spoon until just combined (don't over combine).
Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
Using beaters or a stand mixer, whip the cream until firm. Set aside.
Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).

Preheat oven to 170 degrees celsius (fan-forced).
Place cupcake cases into the holes of a 12-hole muffin tray.
Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
Insert the butterfly into the Thermomix bowl. Pour in the cream and mix on Speed 3 until whipped and firm (keep an eye on it and stop mixing as soon as the cream is whipped).
Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).

RECIPE NOTES & TIPS