University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Thursday, 29 March 2012

Jam butterfly cakes

 I think these are so cute, and I love making cupcakes where you don't have to then make a buttercream or other frosting after - less washing up! These are perfect if you want something a bit more special than just a plain vanilla cupcake, and, like the smartie squares, these would be brilliant to bake with kids. With it being spring, and the summery weather emerging, the butterfly design is very fitting - make sure you use pretty, coloured cupcake cases! You can use any flavoured jam you like and fruit or sweet to decorate, so these are versatile as well.

Makes 12-14 cupcakes
- 125g soft margarine
- 125g caster sugar
- 2 medium eggs
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1/2 tsp baking powder
- spoonfuls of jam (e.g. raspberry or strawberry - I used damson)
- fruit, to decorate
- icing sugar, to dust

1. Pre-heat the oven to gas mark 5/190 degrees.
2. Cream together the butter and the sugar. Gradually stir in the egg and add the vanilla essence.
3. Sift the flour and baking powder and fold into the micture.
4. Spoon into cupcake cases on a baking tray, filling half of the case.
5. Bake in the oven for 15 minutes or until golden. Place on a wired rack to cool.
5. Once cool, carefully cut the tops of with a knife and spoon jam into the centre. Cut the top in half to make butterfly wings and place on top of the jam.
6. Repeat until all done, place a raspberry, or another fruit or sweet, on top (optional), then dust with icing sugar!

Enjoy :)

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