Butterfly Cupcakes

Most successful cupcake recipe I've used to date! Makes 12

Ingredients

For cake mix:

150g soft butter

150g Shipton Mill Organic White Self Raising Flour

150g golden caster sugar

3 large eggs, room temperature

2 tablespoon fresh milk

1 teaspoon vanilla bean extract

For filling:

50g soft butter

150g icing sugar, sieved

good quality jam

Method

Preheat the oven to 190C. Line a 12-hole muffin tin with cupcake cases.

Place all the cake ingredients in a large bowl and beat with an electric handwhisk for one minute or until thoroughly combined. Mixture should be smooth in appearance and of a 'dropping' consistency.

Evenly divide the mixture between the 12 cake cases. Bake in the oven for 18 minutes or until well risen and golden brown in appearance. After a few minutes, take the cakes out of the tin and place on a cooling rack.

When the cakes have cooled completely, use a sharp knife to cut out the top of each of the cake and slice in half. Beat the butter and icing sugar together to form a smooth and fluffy buttercream. Place a teaspoon of jam in each cake and then top with a teaspoon of buttercream and the cut cake (aka 'butterfly wings'). Dust with icing sugar before serving.

Added by: Alex Ross

Related products

All Purpose Flour (Gluten-Free)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

Organic Gluten-Free Baking Powder - 1kg
Large tub of organic baking powder, now certified gluten-free.

Organic Gluten-Free Baking Powder - 30g
3 sachets containing 10g each of Bioreal Organic Baking Powder and now certified Gluten-Free too.

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets.

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