Cupcake Sunday: Butterfly Cupcakes

It's Sunday, and we all know what that means... cupcakes!  For those of you who haven't been following along on Facebook, I received a cupcake cookbook for my birthday/Christmas and I've been baking my way through it.  This week's cupcake is called a Butterfly Cupcake.  My first thought was, "Hmm.. crunched up butterfly, gross but interesting..." Alas, there was no butterfly in the recipe at all.  They turned out to be a pretty dense cupcake - more along the lines of a pound cake or biscuit - that had whipped cream and strawberry jam on top.  In the end they tasted like an individual strawberry shortcake.  Yum!

 

  

  

Sorry SA Techers, these won't be making it into the office! 

Ingredients:

1/2 c unsalted butter, softened

2/3 c superfine sugar

1-1/2 c self-rising flour

1/2 c milk

2 eggs

1/2 c heavy cream

1/4 c strawberry jam

confectioners sugar to sprinkle

Directions:

Preheat oven to 350 degrees.  Line 12 standard muffin cups with paper liners.

Beat the butter, sugar, flour, milk, and eggs with electric beaters on low speed until combined.  Increase to medium speed and beat until the mixture is smooth and pale.

Divide the mixture evenly among the paper liners and bake for 15-20 min, or until a skewer comes out clean when inserted into the center of a cake.  Transfer onto a wire rack to cool.

Cut a shallow round from the center of each cake using the point of a sharp knife, then cut the round in half.  Spoon 2 tsp of cream into the cavity of each cake, then top with 1 tsp of jam.  Position the two halves of the cake round in the jam to resemble butterfly wings.  Sprinkle with sifted confectioners sugar.

And there you go!  Butterflies!