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Butterfly Cupcakes


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


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.