Butterfly Cupcakes

Butterfly Cupcakes

100g butter, softened

90g fine castor sugar

¼ tsp vanilla essence

½ tsp orange essence

2 eggs

150g self-raising flour

¾ tsp baking powder

Butter cream

100g unsalted butter

170g icing sugar, sifted

½ tsp hot water

¼ tsp vanilla essence

Line 15 muffin cups with paper cases and preheat oven to 190°C.

Sift flour and baking powder together and set aside. Cream butter, sugar and essences with an electric hand mixer until pale and creamy. Beat in eggs, one at a time until well combined.

Stir in sifted flour mixture to mix until batter is smooth. Spoon batter into paper cases up to three-quarters full.

Bake for 15-20 minutes or until the cakes are well risen and the top springs back when pressed lightly. Stand cakes in the pan for 10 minutes then transfer to a wire rack to cool completely.

Cut a deep circle on top of each cake and cut each circle in half to make the wings.

To make the butter cream: Put butter in a mixing bowl and beat until creamy. Gradually add the icing sugar and beat until light and fluffy.

Beat in the water and essence. Use a spatula to put some butter cream on to the cake cavity. Position the wings on top then lightly dust with a little icing sugar.