These pretty winged cupcakes take the ordinary cupcake to new heights.
Servings: 12 people
- 2 eggs
- 125 grams plain flour
- 125 grams caster sugar
- 60 grams butter
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla essence
- 1/2 cup caster sugar
- 1/3 cup water
- 225 grams butter
- 1/2 cup icing sugar
Preheat oven to 175 degrees celsius (fan-forced).
Line cupcake tins with 12 paper patty pans.
Beat butter and sugar to a cream.
Weigh eggs and, if necessary, adjust flour and sugar measurements above to match the egg weight.
Beat eggs well and add to butter and sugar mixture along with vanilla essence. Beat again to combine (1-2 minutes on medium speed in a stand mixer).
Sift flour and baking powder into mixture and fold together to form a smooth batter (lowest speed in a stand mixer).
Pour into cupcake patty pans.
Bake for 17-20 minutes.
Allow to cool completely after removing form the oven.
Combine water and sugar over heat until sugar is dissolved. Allow to cool completely.
Whip butter to a cream, then start adding sugar syrup slowly while continuing to beat.
Once sugar syrup is added, slowly add icing sugar while continuing to beat.
Assembling butterfly cupcakes
Cut a round circle in the top of each cupcake, leaving a little space at the edges and angling the knife towards the centre of the cupcake. You should be able to scoop out a cone shaped piece of the cupcake once the circle is complete.
Pipe mock cream into the centre of the cupcake.
Cut the cone-shaped piece of cake in half - you now have two wings to sit on top of the mock cream.
Once you've added the wings to all of the cupcakes, dust lightly with icing sugar.
Calories: 312kcal | Carbohydrates: 32g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 635IU | Calcium: 26mg | Iron: 0.6mg