Butterfly Cakes
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
62
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Butter (softened)2 tbsps
White Sugar3
Eggs1.5 cups
Flour (self-rising)2.5 tbsps
Sugar (confectioners')Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Line a muffin tin with medium-sized cupcake liners
3
Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy
4
Beat in eggs and 1 teaspoon vanilla extract
5
Beat in flour gradually
6
Divide batter evenly among the cupcake liners
7
Bake in the preheated oven until golden, 15 to 20 minutes
8
Transfer to a wire rack to cool, about 20 minutes
9
Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling
10
Scoop some of the center out of each cupcake, keeping it in one piece
11
Fill each hole with raspberry jam
12
Top cupcakes with buttercream
13
Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings