BUTTERFLY CUPCAKES
125 g butter
1 teaspoon vanilla
3/4 cup castor sugar
2 eggs
2 cups self-raising flour
pinch of salt
2/3 cup milk
Filling
1 1/4 cups cream
1/2 teaspoon vanilla
2 tablespoons confectioners ( icing ) sugar
extra for dusting
Preheat oven to 200 C . Beat butter , vanilla and sugar together in a bowl until light and fluffy . Add eggs one at a time , beating well after each addition .
Sif flour and salt together and add to creamed mixture alternately with milk . Stir until mixture is smooth and all ingredients are well combined .
Spoon about 1 tablespoon of mixture into each paper case or buttered patty pans . Bake in the oven for 15 minutes or until golden brown . Cool on a wire rack .
To make the filling , beat cream , vanilla and icing sugar together until thick .
When the cakes are cool , cut a slice from the top of each cake and spoon or pipe on a small amount of filling . Cut removed cake slice in half and arrange on top of cream to make butterfly wings . Dust with a little extra icing sugar
Foto: Petro Van Genderen en Annatjie Heydenrych
