Butterfly cupcakes recipe

25 ratings Rate
  • Serves 12
  • 10 mins to prepare and 15 mins to cook, 30 mins to cool
  • 278 calories / serving
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Preheat the oven to 190°C/170°C fan/375°F/gas 5. Line a 12-hole bun tin with baking cases. In a mixing bowl, beat the margarine with the sugar until pale and fluffy. Gradually beat in the eggs, then sift the flour and baking powder together into the bowl. Using a large metal spoon, carefully fold the dry ingredients into the egg mixture. Spoon a teaspoon of the mixture into the cake cases.

If you wish to include the raspberry jam, make a slight indent in the mixture with a dampened teaspoon and spoon a little jam evenly on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 15-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

For the icing, place the butter in a bowl and beat until soft. Sift and beat in the icing sugar gradually to make a smooth, creamy icing. Transfer to a piping bag fitted with a 1cm star nozzle and pipe a generous swirl on top of each cake. Decorate with sugar butterflies and serve.

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  • Ingredients

  • For the cupcakes:

  • 12 Dr. Oetker White Baking Cases
  • 100g baking margarine, softened
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 100g (3 1/2oz) plain flour
  • 1 ½ tsps Dr Oetker Baking Powder
  • 65g raspberry jam (optional)
  • For the icing:

  • 100g unsalted butter, softened
  • 190g icing sugar
  • Dr Oetker sugar butterflies to decorate
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  • Energy 1162kj 278kcal 14%
  • Fat 15g 21%
  • Saturates 5.8g 29%
  • Sugars 28g 31%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 34.2g Protein 1.9g Fibre 0.3g


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