Butterfly Cupcakes

Butterfly Cupcakes
Butterfly Cupcakes

from: http://www.taste.com.au/recipes/20340/butterfly+cupcakes

Ingredients
:

* 1 quantity Basic cupcakes (see related recipe)
* 1 cup raspberry jam
* 300ml thickened cream, whipped
* icing sugar mixture, to decorate

Butterfly Cupcakes

Method
  1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).
  2. Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

Notes
  • For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
  • Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
  • Nutrition data is per cupcake.

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes

Butterfly Cupcakes
Butterfly Cupcakes

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