Butterfly Cupcakes…with a twist!

These have been my favourite cupcakes since I was a kid…an elderly relative would bake them, and I’ve never quite been able to nail this recipe like she did…maybe in time!

So instead of trying to copy them, yet again, I’ve gone for something a little different. Instead of butter icing, this IMG_0752is white chocolate, butter cream 🙂 Nom Nom Nom!



60g butter

125g caster sugar

1 egg

130g self raising flour (sifted)

60g ground almonds…or there about (I didn’t have enough this time!)

100ml milk


100g Icing Sugar (sifted)

75g softened butterIMG_0736

1 tbsp milk

50g White Chocolate


And obviously cupcake cases…

***Preheat oven to 180 degrees***

**Line tray with cupcake cases**

First step, beat the butter and sugar together until it’s light and fluffy. Then whisk in the egg.IMG_0737

In a separate bowl mix the sifted flour and ground almonds.

Alternately mix the flour mixture and milk into the butter, egg, and sugar. IMG_0740


Once the mixture is combined, around 98% lump free, spoon the mixture into the cases.

This recipe will give you 12 cupcakes…but the ones with more mixture in turned out best…so maybe sacrifice a couple of cakes to add more to the rest.

These now bake for 20 minutes, until lightly golden (you can insert a skewer into the centre to check if you want to be certain. If the skewer comes out clean, they are done.)

Now place on a wire wrack to cool. They much be quite cold before the icing goes on or it will just run everywhere!

IMG_0744Now for the icing…okay once again I melted the White Chocolate directly on the hob…I made the terrible mistake of putting the chocolate onto melt, then starting the icing and forgetting about the chocolate! Thankfully I had back up supplied *phew*


Instead, you should make the butter icing first. Gradually mixing the icing sugar into the butter until light and creamy.

Once this is done, melt the chocolate and add to the mixture, along with the milk. IMG_0746

IMG_0747Set the icing aside for a moment. This part can be a little fiddly, but just have patience.

With a butter knife, you are looking to just slice a shallow circle out of the top of the cupcake.


It’s not perfect, but it will do! Now cut the circle in half to create the butterfly wings. A couple of mine crumbled in this process, but just hang in there 🙂

On a little plate I made little piles of various sprinkles.

With the top now cut off, I spooned a bit of icing into the shallow hole. Then dip each wing into the icing mixture then into one of the sprinkle piles. IMG_0748

Now arrange the wings onto of the icing…have a play around with them. If you put them on flat…they will just reform a circle…I found that angling the bottom of the wings down helped them stay up.

IMG_0755   IMG_0754

Hardly magazine styled but very cute and yummy!


-Auburn xx

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