Butterfly Cupcakes
12 servings
30 minutes
Butterfly cupcakes are a delicate and airy treat inspired by the sophistication of French cuisine. Their name comes from their elegant shape: the top of each cupcake transforms into 'wings' rising above a filling of cream and jam. The history of these cupcakes goes back to when pastry chefs aimed to create a dessert that was not only pleasing to the palate but also visually charming. The flavor of these cupcakes is a subtle balance of sweetness, creamy softness, and berry freshness. Cane sugar adds caramel depth, while the airy batter pairs beautifully with rich strawberry jam. They are perfect for tea parties, festive occasions, or simply cozy evenings with loved ones. Butterfly cupcakes embody elegance and culinary art, where each bite is a true moment of enjoyment.
1
Preheat the oven to 180 degrees. Line 12 small muffin cups with baking paper.
2
Beat the softened butter, sugar, flour, milk, and eggs with a mixer on low speed. Increase the speed and beat until fluffy. Pour into molds and bake for 30 minutes until golden. Transfer to a plate and cool.
- Butter: 120 g
- Cane sugar: 180 g
- Self-raising flour: 185 g
- Milk: 125 ml
- Chicken egg: 2 pieces
3
Use a sharp knife to cut a hole in the center of each cupcake, then cut each cupcake in half to create two semicircles.
4
Place 2 teaspoons of whipped cream in a mound, top with 1 teaspoon of jam, and place two halves of a cupcake on the jam to create butterfly wings. Dust with powdered sugar on top.
- Whipped cream: 125 ml
- Strawberry jam: 1.5 tablespoon
- Icing sugar: to taste
