Butterfly cupcakes
Ingredients:
125g butter
125g/ ⅔ cup of castor sugar
1 ¼ cups of self-raising flour
2 eggs
2 tbsp cocoa (or if you’re a chocoholic like me-3 tbsp)
25g of chocolate melted
Frosting:
100g butter softened
1 cup icing sugar
Grated rind of ½ lemon
1 tbsp lemon juice
Method:
1. Preheat the oven to 180 degrees celsius and line a 12 cup muffin tin with paper cases.
2. Place all ingredients in a mixing bowl and use an electric mixer to beat until the mixture is just smooth.
3. Bake for 15 minutes or until firm to the touch.
4. To make the frosting, beat softened butter until fluffy. Gradually add in the icing sugar, lemon rind and lemon juice, beating well.
5. Cut the top off each cupcake and cut each top in half (to create butterfly wings).
6. Spread the frosting over the surface of each cupcake and push the two pieces of cake top into the frosting.
7. Dust with icing sugar.
Alternatively - use vanilla essence instead of the lemon ingredients for a different flavour frosting.
Enjoy!
