Decorate these butterfly cup cakes with buttercream, using a piping bag with star nozzle. Stand the bag in a jar to fill it.
ingredients
makes 12
1/2 cup butter or margarine
1/2 cup fine sugar
2 medium-sized eggs, beaten
1 cup self-raising flour
for the buttercream
1/4 cup butter, softened
1 cup confectioners sugar
few drops of red food colouring
method
1. Heat the oven to 190°C (375°F). Cream the fat and sugar together until light and fluffy. Beat in the eggs, then sift in the flour and fold in.
2. Divide the mixture between 15 paper cases placed on a baking sheet or in deep muffin pan. Bake for 15 minutes or until the cakes are golden brown. Cool on a wire rack.
3. To make the buttercream, cream the butter and gradually work in the sifted sugar. Beat in the food colouring.
4. Cut a thin slice from the top of each cake, then cut each slice in half. Put a generous swirl of buttercream on top of each cake and replace the two halves of each slice at an angle to represent butterfly wings. Pipe the remaining cream between the wings.
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