BUTTERFLY CUPCAKES

Butterfly Cupcakes image

Provided by nnadenee

Categories Dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 9

250 g unsalted butter
1 cup caster sugar
2 eggs
2 1/2 cups self-raising flour
1 cup milk
1 teaspoon vanilla essence
300 ml freshly whipped cream
12 fresh strawberries, sliced in half
icing sugar, for dusting

Steps:

Cream butter and sugar together in a bowl until light and fluffy.
Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
and EAT! :D.

Nutrition Facts : Calories 175.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 43.7, Sodium 181.3, Carbohydrate 19.4, Fiber 0.5, Sugar 8.9, Protein 2.4