Unforgettable Butterfly cupcakes

Coconut and vanilla bean cupcakes

 

I write to you sitting in our new outdoor area in our new backyard of our new house! That's right, we have finally moved into our newly built home, what a relief to be settled and enjoying life again... Well I'm sick so when my body decides to stop punishing me for moving twice in the space of 6 months i'll be right to enjoy life again...

So what do I do when I'm sick? Well aside from feeling incredibly sorry for myself, i eat! Have you ever heard the term "feed the cold" well I follow this term and stand by it whenever I get caught by my husband in a cloud of flour and sugar in my kitchen ( yes, our house but MY kitchen) when I'm supposed to be resting. Today I made Butterfly cupcakes and a new spin on an old butter cake recipe: coconut and vanilla bean cupcakes.

I do rest and look after myself when I'm Ill, after all I do have a very active toddler to run around after full time ( no sick days allowed with this job I'm afraid). Zacky does sense when Mummy doesn't feel well however and he usually tries to help me out. But seriously what makes you feel better more than the smell of baked goods fresh out of the oven?! I think its the best cure for everything, it never fails to put a smile on my face.

 

 

My latest obsession is Butterfly cupcakes. I recently made a cupcake tower of these little gems for a baby shower ( photos to come) At first I thought it was an odd request, I always dismissed these cakes as being childish and more about cutesy looks than taste, but not these guys, the light buttercake I teamed with whipped cream and jam are such a delight to bite into, they couldn't be further away from the over-sweet, over-processed cakes I remember from my childhood. Not to mention the fun and easy assembly that my son had so much fun helping me with. you'll be glad you tried them!

 

Ingredients:

185 g butter, softened

1 cup caster sugar

1 teaspoon vanilla essence

3 large eggs

2 cups self-raising flour

¼ cup milk

3/4 cup of whipped cream - slightly sweetened

Icing sugar to dust

Good quality strawberry jam

Method:

1. Preheat oven to 180°C and grease a 20 cm cake tin well.
   
2. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
   
3. Add the eggs one at a time and beat well after each addition.
   
4. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
   
5. Spoon batter into prepared cupcake tin and bake for 15 - 20 minutes or until cupcakes spring back to the touch.

To assemble:

1. Cut a small round hole in the centre of each cupcake and cut the piece in half to form the butterfly wings and set aside.
   
2. Spoon a teaspoonful of good strawberry jam into the hole and top with a good dollop of whipped cream.
   
3. Place wings on Top of cream.
   
4. Sprinkle sifted icing sugar over cupcake and place a dot of jam in between wings
   
5. Try not to eat them all in one sitting!
6. If you do have a few left ( well done!) store in airtight container in fridge for up to 3 days, bring to room temperature before serving

 

 

 

 

 

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