Butterfly Cupcakes Food

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

BUTTERFLY CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two 12-hole cupcake tins with paper muffin cases. Put all the cake ingredients in a large bowl and whisk with an electric whisk for 3-4 mins or until pale and light. Divide the mixture evenly among the 24 cases and bake for 20 mins or until a skewer inserted into the centre of a cake comes out clean. Leave to cool on a wire rack.
• While the cupcakes bake, make the syrup. Put the sugar, lavender and 300ml water in a medium pan over a low heat. Bring gradually to the boil, cook for 2 mins, then turn off the heat and leave to infuse. When cold, strain through a sieve into a small jug.
• To make the icing, put the butter, icing sugar and 100ml of the syrup in a large bowl. Mix with a wooden spoon, then switch to an electric whisk and whisk until smooth and fluffy. Divide the mixture between three bowls. Add a tiny dot of food colouring gel to each bowl to make three different colours of buttercream - stir to mix, then transfer half of each colour to disposable piping bags.
• Use a cocktail stick to poke a few little holes in the top of the cupcakes, then drizzle each with 1 tsp of the syrup. Put 1 heaped tsp of icing onto each cake (do eight of each colour) and swirl it round with the back of the spoon to completely cover the top. Next, use the matching piping bag to pipe a straight line about 2-3 cm long across the middle of each cake.
• To make the wings, melt the white chocolate in a heatproof bowl over a pan of simmering water. Divide into three smaller bowls and add the same gel colours as before. Cut 8cm squares of baking parchment and, using a pen, draw a pair of butterfly wings on each square so that the design shows through on the other side or, if you prefer, trace the design below. Turn the paper over and, using the line as a guide, paint on the melted chocolate. Sprinkle crushed biscuits on the edges to create patterns, then leave to set. Once set, gently push the wings into the cupcakes at a 45-degree angle.

BUTTERFLY CUPCAKES

Steps:

• Preheat your oven to 180 degrees celsius (160°C fan-forced).
• Line a 12 hole muffin tin with paper cases, spray the cupcake cases with oil
• In a large bowl place the butter, vanilla, and sugar, cream until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift flour and baking powder together. Fold half of the sifted flour into the creamed butter,
• Fold in the milk
• Fold in the remaining flour
• Spoon mixture evenly into the prepared tin.
• Bake for 20 minutes or until cakes springs back when lightly touched.
• Transfer to a wire rack to cool.
• Once cool
• In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.
• Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove the top of the cupcake but you will also create a shallow well in the centre of the cupcake. Set the piece of cupcake you have removed aside as this will become the wings
• Add a spoonful of jam to the well you have just made
• Top with the whipped cream. You can either pipe this or just dollop with a spoon
• Carefully cut the cupcake top you set aside in half to create two butterfly wings
• Arrange on top of the whipped cream
• Dust with icing sugar

BUTTERFLY CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to cream mixture alternately with milk. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Cut off the top fourth of each cupcake; cut the slices in half. Spoon 1 tablespoon pie filling onto each cupcake. Place two halves upside down on top of filling for wings. Insert two pieces of licorice for antennae.

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

Steps:

• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
• Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
• Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
• Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

BUTTERFLY CUPCAKES

Steps:

• Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
• Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
• Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
• Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
• Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
• Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
• Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
• Dust with powdered sugar.

BUTTERFLY CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
• Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
• Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
• Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
• Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

BUTTERFLY CUPCAKES

Steps:

• Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool.
• To make the butterflies, spread a thick layer of rainbow sprinkles on a plate. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each "beheaded" cupcake with frosting. Cut a "V" shape wedges out of the center of each cap, creating 2 semicircles that will serve as the butterfly wings. Spread the flat cut side of the 2 semicircles with frosting, then dip in rainbow sprinkles to coat. Place the 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle.
• Lay 3 strands of red licorice down the center of each one to make the body. Use two pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, placing one white sprinkle in the center of each eye.
• Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

BUTTERFLY CUPCAKES

Steps:

• Cream butter and sugar together in a bowl until light and fluffy.
• Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
• Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
• Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
• Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
• and EAT! :D.

BUTTERFLY CAKES

Steps:

• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place the butter, caster sugar, salt and vanilla extract into a bowl.
• Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
• Add the eggs one at a time and continue to beat until well combined.
• Sift in the self raising flour and stir with a spoon until just combined (don't over combine).
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Using beaters or a stand mixer, whip the cream until firm. Set aside.
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).
• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
• Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Insert the butterfly into the Thermomix bowl. Pour in the cream and mix on Speed 3 until whipped and firm (keep an eye on it and stop mixing as soon as the cream is whipped).
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).

BUTTERFLY CUPCAKES

Steps:

• For the wings: Dust the work surface lightly with confectioners' sugar. Roll the yellow fondant out to a thickness of 1/8 inch, moving the fondant occasionally as you roll to make sure it does not stick. Cut out 24 hearts with a 2-inch heart cookie cutter.
• Arrange the pencils, pens or chopsticks on the work surface. Pair hearts together by overlapping their points by an inch. With a small brush, dab a little water on the overlapping area between the 2 fondant pieces and press gently to adhere. Drape each pair of wings over a pencil to shape the butterfly. Allow to dry until stiff, about 2 hours.
• For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
• For the bodies: Shape about 2 teaspoons green fondant into a butterfly body, about 2 inches long, with a head at one end and the other end tapering to a point. Attach a pair of antennae by sticking the licorice into the head. Using a small brush, moisten the front of the body with a little water and attach 2 yellow sprinkles for eyes.
• To assemble and decorate: When the wings are dry, turn them over and place between 2 pencils for support. Brush the center of each with a little water; add a body and press gently to adhere. Brush the wings lightly with water and stick on the multicolored sprinkles to decorate. Let dry 30 minutes.
• Melt the chocolate. Add pupils to the eyes by dipping a skewer into the melted chocolate and making a small dot on each yellow sprinkle.
• Frost each cupcake with about 2 tablespoons buttercream. Top each cupcake with a butterfly and press them gently into the frosting to adhere.

BUTTERFLY CUPCAKES

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Cut tops off cupcakes; cut each top crosswise in half for the butterfly's wings. Set aside. Spoon heaping tablespoonful of the pudding mixture onto bottom half of each cupcake; top with sprinkles.
• Insert cut sides of 2 wings into each cupcake, raising outside edges slightly. Decorate with gels as desired. Insert 2 licorice pieces into each for the antennae. Keep refrigerated.