Butterfly

Butterfly Cakes Butterfly Cakes

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 Method 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). 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