Butterfly Cupcakes is a modern British recipe for a classic sponge cupcake where the tops are cut off and re-attached with lemon curd to resemble butterfly wings and where liquorice shoestrings are inserted for antennae — a great cupcake for a child's party. The full recipe is presented here and I hope you enjoy this classic British version of: Butterfly Cupcakes.
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Butterfly Cupcake: A British recipe for a classic sponge cupcake where the tops are cut off and re-attached with lemon curd to resemble butterfly wings and where liquorice shoestrings are inserted for antennae — a great cupcake for a child's party.
Sift the flour into a bowl then set aside. With an electric whisk, cream together the sugar and butter until light and fluffy.
Gradually add the beaten eggs and vanilla extract, a little at a time, beating thoroughly to combine after each addition (add a little flour each time to prevent the mixture from splitting). Fold in the remaining flour, stirring until the ingredients are combined.
Line the wells of a 12-hole muffin tin with paper cases then spoon in the batter. Transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until lightly golden brown and springy to the touch.
Allow to cool in the tin then transfer to a wire rack to cool completely before decorating. With a bread knife cut off the top quarter of each cupcake. Now cut each cake top piece in half (these are the butterfly 'wings').
Spread 1 tbsp of the lemon curd over the top of each cupcake then arrange the two cake half pieces on top of the filling for the wings. Insert two pieces o liquorice to form the antennae and serve.
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