Easy Butterfly Cupcakes [British Butterfly Cupcakes / Fairy Cakes]
If you’re looking for something cute to do with cupcakes - without a ton of effort! - you should try these Easy Butterfly Cupcakes !
Servings: 24 Cupcakes
Calories: 266kcal
Equipment
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups Cake flour
- 2 ¼ cups Granulated sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3 ½ oz Instant vanilla pudding mix**
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- 1 ½ cup Water
- 1 batch batch Swiss Meringue buttercream
- or
- 1 batch American buttercream can use pudding instead, see post.
- 2 teaspoon Flavor extract of choice
- Food colouring optional
Instructions
- Preheat oven to 350°F (180°C).
- Line 24 muffin tins with cupcake liners.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
- Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
- Add water to batter, mix until well incorporated and smooth.
- Divide batter among prepared muffin pans. Bake until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
- Allow to cool to cool to room temperature, before decorating.
- Prepare either Swiss meringue buttercream, American buttercream, or a cook and serving pudding, following the applicable recipe. Flavour and colour it as you like.
- Using a sharp knife, cut the top off each cupcake. While you CAN just cut it straight across - especially if it has a decent sized dome - I like to cut in towards the center, angling the knife downward, and cutting a complete circle around each cupcake. (See post for photos!)Neatly and evenly, cut each cupcake top in half.
- If you’re using pudding or pie filling, carefully spoon it into the center of the cupcake, making sure it won’t overflow.If you’re using frosting, you can spoon it or pipe it into the cavity on top of the cupcake.
- Place a pair of “wings” - cut side down - across the center of a cupcake. Repeat with remaining cupcakes.
- Using a small, fine mesh strainer, sift some icing sugar over each cupcake. If you’re using coloured sugar, edible glitter, etc, just carefully sprinkle it over each completed cupcake.
Notes
** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 71mg | Iron: 1mg