This butterfly cupcakes recipe is simple to follow and makes delicious and fluffy cupcakes. Another great thing is you can customise the flavours to your taste, lemon butterfly cupcakes for example.
Ingredients for Butterfly Cupcakes Recipe
200 grams self-raising flour
120 grams butter
140 grams sugar
30 ml vegetable oil
2 large eggs
1 teaspoon vanilla extract (if making lemon ones use lemon extract or zest of one lemon)
1/2 teaspoon baking powder
2 tablespoons plain yoghurt
Filling for Butterfly Cupcakes
Some simple buttercream icing (you can half the mixture depending how much buttercream you want.)
Gel food colours (optional) if you want to colour the buttercream
Method for Butterfly Cupcakes
Pre-heat oven to 180 Celsius
Prepare a cupcake tray with cupcake cases and put to one side
Cream butter, sugar and oil in a bowl
Add the flour, baking powder and yoghurt and fold the mixture in with a spatula
Divide the mixture between the prepared cupcake tray
Bake in the oven for about 25-30 mins until golden brown on top. They need to be a bit darker than usual so that they are not very fragile.
When the cakes are ready, check with a toothpick, dipped in the middle of the cupcakes. If it comes out clean they are ready.
Put them on a cooling rack and leave to cool completely
Decorating Butterfly Cupcakes
Cut the tops off the cupcakes, put them on a worktop and then cut them in half
Pipe the buttercream on the cupcakes and then arrange the two pieces of the cupcakes like butterfly wings
Repeat the process until all cupcakes are done
Dust some icing sugar on top and serve.