Butterfly Cupcakes (Traditional British Butterfly Cakes)
Pretty little cupcakes filled with jam and cream and a butterfly on top. Traditional British treat at children's parties.
Ingredients
- 10 oz unsalted butter good quality, at room temperature
- 1 ¼ cups superfine or Baker’s sugar caster sugar in the UK
- 6 eggs beaten
- 2 cups self-rising flour or all purpose flour with 2 tsp baking powder, SIFTED
- a good pinch of salt
To Decorate
- 1 jar raspberry jam good quality; I like Mackays or Bonne Maman (you won't use the entire jar)
- 1 cup heavy whipping cream whipped
- powdered sugar for dusting
Instructions
- Prepare cupcake tins with paper liners.
- Preheat oven to 350º F (175º C)
- In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
- Add about one third of the beaten eggs, and mix well at medium speed.
- Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
- Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
- Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
- Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
- Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.
Notes
- TIP: If you need to have the butterfly cupcakes out for more than half an hour (for example a bake sale), then I'd advise using buttercream so that the cream won't spoil This also works, and still tastes very good, but the authentic way (and my favorite way) is to use fresh cream.
How to Store Butterfly Cupcakes
If you are using fresh cream, keep them refrigerated until ready to serve, up to 24 hours, but I recommend making and serving immediately for the best flavor and texture.Can I Freeze Butterfly Cupcakes?
Yes, you can make the cupcakes and freeze them up to a month, but be sure to cut and decorate them once defrosted.Nutrition
Serving: 1cupcake | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 13mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 0.2mg
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