Butterfly Cup Cakes #3

butterfly cup cakes

Butterfly Cup Cakes #3

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This recipe is the best thing to happen to your kitchen since you got it! This recipe makes 12 cupcakes that are moist, super yummy, and perfect for any occasion.
Servings: 12 cup cakes
Calories: 222


  • 1/4 lb butter or margarine
  • 1/4 lb cup fine sugar
  • 2 medium-sized eggs beaten
  • 1/4 lb self-raising flour

For the Buttercream

  • 2 oz butter softened
  • 1/4 lb icing confectioners' sugar
  • few drops of red food colouring


  • Heat the oven to 190°C (375°F) gas mark 5. Cream the fat and sugar together until light and fluffy. Beat in the eggs, then sift in the flour and fold in.
  • Divide the mixture between 15 paper cases placed on a baking sheet or in deep bun-hole (muffin) pan. Bake for 15 minutes or until the cakes are golden brown. Cool on a wire rack.
  • To make the buttercream, cream the butter and gradually work in the sifted sugar. Beat in the food colouring.
  • 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.
Calories: 222 kcal
Carbohydrates: 23 g
Protein: 2 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 129 mg
Potassium: 26 mg
Fiber: 1 g
Sugar: 15 g
Vitamin A: 394 IU
Calcium: 9 mg
Iron: 1 mg
Dishes Cakes, Cupcakes
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