Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar
- pinch of salt
- 1 tsp vanilla extract or essence
- 4 eggs
- 200 g (1 ⅓ cups) self raising flour
- ½ cup (160g) jam raspberry or strawberry (or your choice)
- 300 ml cream thickened, heavy or whipping
- icing sugar to dust
Instructions
- 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 ⅔ 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).
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