When I was growing up these are the types of cakes you would see at children’s parties. They are whimsical and beautiful but by no means fancy. Basic vanilla cake filled with simple ingredients like jam and cream, they are a nostalgic reminder of times gone by. That is why you will love making these Classic Butterfly Cupcakes.
The Origin of Butterfly Cupcakes
Butterfly cupcakes, also known as fairy cakes have a long history rooted in traditional British baking. These dainty cakes were often enjoyed at parties or during afternoon tea. The name “butterfly” comes from the way the tops of the cupcakes are cut and arranged to resemble butterfly wings.
Ingredients for Easy Butterfly Cupcakes
- cater sugar
- butter
- eggs
- vanilla extract or essence
- milk
- flour
- baking powder
- cream
- jam
- icing sugar
- fresh strawberries
Why We Love These Classic Butterfly Cupcakes
Butterfly cupcakes are not only delicious and really easy to make, they are also a feast for the eyes. Their whimsical appearance makes them a hit at parties and gatherings. They are also easily customised to suit any theme or flavour preference. Plus, the combination of tender cake, strawberry jam and sweetened cream is a classic combination for a reason: Its ridiculously yummy!
Tips For Success
- Use room temperature ingredients: This ensures that your batter mixes smoothly and evenly.
- Don’t overfill the cupcake liners: This will help your cupcakes bake evenly and maintain their shape.
- Be gentle when cutting the cake circles: This will help you create clean, even wings for your butterfly cupcakes.
- Get creative with flavors: Try different jams and frostings to find your favorite combination.
Final Thoughts
Butterfly cupcakes are a timeless treat that brings joy to children and adults alike. Their charming appearance and delightful taste make them perfect for any celebration. So, next time you’re looking for a sweet, whimsical dessert, give butterfly cupcakes a try. Happy baking!
Butterfly Cupcakes
Equipment
- 1 muffin tray 12 whole
- 1 electric beaters
- 1 Mixing Bowl
- 12 cupcake liners/ cups
Ingredients
For the Cupcakes
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 130 grams salted butter softened
- 3/4 cup 150g caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
For the filling
- 1 cup cream single cream in AUS/ heavy cream in the USA
- 3 tablespoons icing sugar powdered sugar
- 3 tbsp strawberry jam
- 12 strawberries
Instructions
Preheat the oven:
- Preheat a fan forced oven to 170 ℃ and line a 12-cup muffin tin with cupcake liners.
Make the Cupcakes:
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, vanilla extract and milk and beat again until well combined.
- Add the flour and baking powder to the wet mixture and beat until well combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20 minutes rotating the tray 180 degrees halfway through. Cupcakes are done when a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the filling:
- In a medium bowl, whip the cream with two tbsp of icing sugar until stiff peaks form.
Assemble the Butterfly Cupcakes:
- Once the cupcakes are completely cool, use a small knife to cut a circle out of the top of each cupcake, about 1/2 inch deep. Cut each removed circle in half to create two “wings.”
- Top each cupcake base with a teaspoon of jam and then a spoonful of the whipped cream on top.
- Place the two “wings” on top of the filling, slightly angled to look like butterfly wings.
Decorate:
- Cut the cheeks off each strawberry discard the centre.
- Place a strawberry cheek on each wing, then dust with icing sugar.