Butterfly Cupcake

Spotted this recipe called “Butterfly Cupcake” from the newspaper. Eager to try as it mentioned kids would love it. That’s very true. My daughter loves it especially the buttercream. Personally, it’s a little too sweet.

Ingredients:
100g butter, softened
90g fine castor sugar
1/4 tsp vanilla essence
1/2 tsp orange essence
2 eggs
150g self-raising flour
3/4 tsp baking powder

Buttercream:
100g unsalted butter
170g icing sugar, sifted
1/2 tsp hot water
1/4 tsp vanilla essence

Line 15 muffin cups with paper cases and preheat oven to 190 degree celcius.
Sift flour and baking powder together and set aside. Cream butter, sugar and essences with an electric hand mixer until pale and creamy. Beat in eggs, one at a time until well combined.
Stir in sifted flour mixture to mix until batter is smooth. Spoon batter into paper cases up to 3/4 full.
Bake for 15-20 minutes or until the cakes are well risen and the top springs back when pressed lightly. Stand cakes in the pan for 10 minutes then transfer to a wire rack to cool completely.
Cut a deep circle on top of each cake and cut each circle in half to make the wings (skipped this part).

To make the butter cream:
Put butter in a mixing bowl and beat until creamy. Gradually add the icing sugar and beat until light and fluffy. Beat in the water and essence. Use a spatula to put some butter cream on to the cake cavity. Position the wings on top then lightly dust with a little icing sugar.