Ingredients
Cakes
125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Butter Icing
50g butter
100g icing sugar
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Coffee Butterfly Cakes |
Instructions
Preheat the oven to 200C and line the tin with the muffin cases.
Mix all the ingredients, apart from the milk, in a food processor.
Gradually add in the milk until the batter is a soft, dropping consistency.
If making by had cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency.
Fill the papers cases with equal amounts of the batter.
Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top.
Allow to cool slightly (until you can handle them) take the cup cakes in their cases out of the tin and let cool, on a wire rack.
When they have cooled use a sharp knife to cut the top off of each bun so you have a disc shaped cake piece (if the cakes are flat you will need to cut a 'disc' out of the top, the butter cream will fill any holes.
Cut the discs in half to make the wings.
For the butter icing (buttercream)
Cream fat, gradually add icing sugar and cream together.
Put a large teaspoon of butter cream on the top of each cake, then place the wings.
To flavour the icing you can use any of the following
Few drops vanilla essence
Few drops almond essence
Finely grated rind orange/lemon and 1 x 5 ml spoon (1 tsp.) orange/lemon juice.
2 x 5 ml spoon (2 tsp.) coffee essence or tsp of coffee granules mixed with 1 tsp of hot water (coffee butterfly cakes are shown in the photo)
25 g (1 oz) melted chocolate.
2 x 5 ml spoon (2 tsp.) cocoa and 1 x 2.5 ml spoon (½ tsp.) vanilla essence.
Note: If you add liquid to the icing you may need a little (10g-20g) more icing sugar to stiffen it back up.You could also add a few drops of food colouring.
Enjoy your cupcakes with a nice cup of tea!
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