BUTTERFLY CUPCAKES
125 g butter
3/4 cup castor sugar
1 tsp vanilla...
2 eggs
2 cups self-rising flour
pinch of salt
2/3 cup milk
3/4 cup castor sugar
1 tsp vanilla...
2 eggs
2 cups self-rising flour
pinch of salt
2/3 cup milk
FILLING
1 1/4 cups cream
1/2 tsp vanilla
2 tbsp icing sugar
Preheat oven to 200 C .Beat butter , sugar and vanilla together in a bowl until light and fluffy .Add eggs one at a time , beating well after each addition . Sift flour and salt together and add to creamed mixture alternately with milk Stir until mixture is smooth and all ingredients are well combined .Spoon into paper patty case .Bake in the oven for 15 minutes or until golden brown .Cool on a wire rack .
To make the filling , beat cream , vanilla and icing sugar together until thick . When the cakes are cool , cut a slice from the top of each cake and spoon or pipe on a small amount of filling .Cut removed cake slices in half and arrange on top of cream to make butterfly wings . Dust with a little extra icing sugar and decorate with crystallised rose petals .
1 1/4 cups cream
1/2 tsp vanilla
2 tbsp icing sugar
Preheat oven to 200 C .Beat butter , sugar and vanilla together in a bowl until light and fluffy .Add eggs one at a time , beating well after each addition . Sift flour and salt together and add to creamed mixture alternately with milk Stir until mixture is smooth and all ingredients are well combined .Spoon into paper patty case .Bake in the oven for 15 minutes or until golden brown .Cool on a wire rack .
To make the filling , beat cream , vanilla and icing sugar together until thick . When the cakes are cool , cut a slice from the top of each cake and spoon or pipe on a small amount of filling .Cut removed cake slices in half and arrange on top of cream to make butterfly wings . Dust with a little extra icing sugar and decorate with crystallised rose petals .
