BUTTERFLY RECIPES RECIPES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Put all the cake ingredients into a large bowl and beat well for 2-3 minutes, or until the mixture is well-blended and smooth. Fill each paper case with about 35g/1¼oz of mixture.
• Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden-brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
• When cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half. Spoon half a teaspoonful of orange curd in each.
• To make the icing, beat the butter and icing sugar together until well blended. Pipe or spoon a swirl of buttercream on top of the orange curd and place the half slices of cake on top to resemble butterfly wings. Dust the cakes with icing sugar to finish.