Tuesday, March 1, 2011
Pink Butterfly Cupcakes
I am in love with these cupcakes, if I was asked ‘do you take these cupcakes to be your lawfully wedded husband?’ the answer would be ‘I do!’ They turned out even better than I hoped, they not only look pretty but taste awesome, kind of like iced vovo biscuits. Yum!
The other great part about them is the easy recipe, one step and I had a bunch of little golden moist butter cakes. Everything is just mixed together, no creaming or folding, just beat it all in a bowl and it’s done.
The recipe I've included here is double the original recipe, my double batch made 18 nice sized cupcakes.
For the cupcakes (from Woman's weekly, Cupcakes by Colour)
2 cups self-raising flour
180 grams softened butter
2 teaspoons vanilla extract
1 cup caster sugar
4 tablespoons milk
To make the cupcakes- preheat the oven to 180°c. Line muffin pans with cupcake papers.
Sift the flour into a large mixing bowl, add the butter, vanilla, sugar, eggs and milk. Beat all the ingredients on low speed until just combined, increase the speed to medium and continue beating until mixture is light and increased in volume.
Spoon the mixture into prepared cupcake pans, filling them about 3/4 full.
Bake the cupcakes for about 20 minutes, until golden and springy. Remove from oven and allow to sit for 5 minutes in the pans before standing the cakes on a wire rack to cool completely.
For the icing
2 cups icing sugar
1 teaspoon butter
1/2 teaspoon strawberry flavouring
1 cup coconut
250ml cream (whipped with 2 teaspoons icing sugar)
To make the icing- sift icing into a small heatproof bowl, stir in butter and enough water to make a thick paste. stand the bowl over a small saucepan of simmering water, stir until spreadable.
To assemble the cakes- working with one cupcake at a time, spread of dip the tops with the warm icing.
Immediately dip the iced cake in coconut, until coated.
Continue with the rest of the cupcakes.
Once the icing has set cut a hole, about 1cm deep, in the top of each cupcake.
Spoon a little strawberry jam into the top of each cake.
Pipe whipped cream to fill the holes.
Slice the cut cake rounds in half and position them on the top of the cakes.