Vanilla Butterfly Cupcakes

These beautiful fairy cakes are a simple and delicious!

16 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Vanilla Butterfly Cupcakes

For the Cakes:

16 Dr. Oetker Muffin Cases
110 g Unsalted butter
110 g Caster Sugar
75 g Self-Raising Flour Sieved
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
2 Medium Eggs (beaten)

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing
100 g Dr. Oetker Bright and Bold 4-Cell

preparation

Preparation

1

Butterfly Cakes

Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin. 

2

Cream together the butter and sugar until light and fluffy. 

3

Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

4

Fold in the remaining flour with a metal spoon. 

5

Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

6

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. 

7

Spread a little Vanilla Buttercream over each circle of sponge and cut in half. Place the Bright and Bold Sprinkles in a bowl and dip each wing on the sprinkles to cover in sprinkles. 

8

Spoon the remaining Vanilla Buttercream onto the hole in the cake and spread. 

9

Place the two wings into the buttercream on each cake. 

Nutritional Information for the recipe Vanilla Butterfly Cupcakes

Per Serving Per 100 g / ml
Energy 963 kJ
230 kcal
1658 kJ
396 kcal
Fat 10.47 g 18.06 g
Carbohydrate 32.41 g 55.89 g
Protein 1.38 g 2.38 g
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