Vanilla Butterfly Cakes

Prep: 25 minutes

Cook: 25 minutes

Makes: 24 cupcakes

Serves: 24

Difficulty:

Cuisine:

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These butterfly cakes are simply the most gorgeous, nostalgic dessert idea and mums have been making for kids parties for generations.

Credit: Whisk Media Group

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Vanilla Butterfly Cakes

Ingredients:

250g Western Star Chef’s Choice Unsalted Butter, chopped, softened

1½ cups caster sugar

3 tsp vanilla extract

4 eggs, beaten

2½ cups self-raising flour

1 cup (250ml) milk

300ml bottle Western Star thickened cream, whipped

½ cup raspberry or mixed berry jam

Icing sugar, to dust

Method:

Preheat the oven to 160°C fan forced. Place 24 x 3cm deep paper cases into 2 x 12-hole (1/3 cup capacity) muffin pans.
Beat the butter, sugar and vanilla in the bowl of an electric mixer until pale and creamy. Add eggs one at a time, beating between additions.
Transfer to a large bowl if not already in one. Add sifted flour and milk, in two batches, and mix until smooth. Use two dessert spoons to spoon the batter evenly into paper cases.
Bake for 20-25 minutes or until firm to touch and lightly golden. Remove and cool for 30 minutes before transferring to a wire rack to cool completely.
Pack and freeze 12 cupcakes for another time (see tip).
Use the tip of a knife to cut a 2cm wide 2cm deep circle from the top of remaining cupcakes. Cut circles in half and reserve for wings.
Spoon one teaspoon of jam into each cupcake hole. Fill a piping bag fitted with a 2cm star pipe with cream then pipe on top of jam.
Finish cakes by placing cake halves on top to create wings. Dust with icing sugar to serve.

Tips & Hints:

Cupcake cases can vary in depth, fill cases no higher than two thirds full or they will spread over edge of muffin holes losing their shape for this type of cupcake. If using 4cm deep cases, the mixture will make 22 cupcakes.
You will need two pans to cook cakes at the same time as batter will not stand. If you prefer not to make 24, simply halve the ingredients to make 12 cupcakes.
You can cool cakes on a wire rack then return to the pan to wrap entire pan in plastic wrap and freeze.
If you prefer to pipe butter cream frosting on top of cakes, beat 200g Western Star Unsalted Butter (room temperature), cubed in a bowl with an electric beater until pale and creamy. Add spoonfuls of sifted icing sugar (2 ½ cups) while continuing to beat until combined. Pipe on top of cupcakes. Sprinkle with sugar sprinkles if desired.