For the recipe Vanilla Butterfly Cupcakes
|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)|
|400 g||Dr. Oetker Vanilla Buttercream Style Icing|
|100 g||Dr. Oetker Bright and Bold 4-Cell|
Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin.
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour.
Fold in the remaining flour with a metal spoon.
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.
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.
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.
Spoon the remaining Vanilla Buttercream onto the hole in the cake and spread.
Place the two wings into the buttercream on each cake.
|Per Serving||Per 100 g / ml|
|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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