Saturday, 23 June 2012

Straberries & Cream Butterfly Cupcakes

Its that time of year once again. The for weather is looking very debatable, Royal Ascot is upon us (my aunt lucked out and won a pair of LK Bennett shoes there yesterday ... my envy is sky high!) people are willing the sun to make a more permanent appearance ... it must therefore be time for a spot of tennis at Wimbledon. With the forecast looking good, touch wood, it is time to bake just in time for you to make and take yours to Wimbledon. These are the ultimate pudding for your picnic or afternoon treat, alongside the traditional strawberries and cream...

Makes 12
Pre-heat the oven to 180°C
Bake to Perfection for 18 minutes

You will need the following:
175g Butter
175g Self Raising Flour
175g Caster Sugar
3 Eggs
2Tbsp Baking Powder
1Tsp Vanilla Essence
Cupcake Cases

75g Butter
175g Icing Sugar
2Tbsp Double Cream
6 Strawberries

Line a muffin tray with cupcake cases

Cream together the butter and sugar

Add in the eggs one at a time

Next stir in the flour

Until it forms a smooth texture

Add a drop of vanilla essence

Add the baking powder

Fill the cupcake cases 2/3 full with mixture
& bake to perfection for 18 minutes

For the Icing Sugar
Mix together the butter and icing sugar

Add in the cream

Add a drop of vanilla essence

Finely dice the strawberries

Then combine into the icing mix
Be careful not to stir in too much, otherwise the strawberries will disintegrate 

18 minutes later ... ta daa your cupcakes will be ready
Leave them to cool before following the next step

You will need a sharp knife to make the butterfly wings
Take the knife and angle it into the centre of the cake at a 45° angle, roughly 1½cm in from the edge of the cupcake

Once removed, cut the removed bit of cake in half to form the wings

Fill the hole in the cake with a tablespoon of icing mix and place the wings on top
Dust with icing sugar to complete the effect

Pop in a tuppawear and enjoy on Henman's Hill/Murray's Mount
Enjoy ...

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