Everyday recipes
Butterfly cupcakes with passionfruit cream
.
INGREDIENTS
125g butter, chopped, at room temperature
2/3 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1¾ cups self-raising flour, sifted
2/3 cup milk
Icing sugar, for dusting
Passionfruit cream:
¾ cup thickened cream
1/3 cup passionfruit pulp
METHOD
- Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
- In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition.
- Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into cases until 2/3 full.
- Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Passionfruit cream: In a bowl, combine cream and passionfruit.
- Using a sharp knife, cut a shallow circle out of the top of each cake about 4cm wide. Cut tops in half. Spoon a little cream mixture into each recess. Arrange cake tops in cream to form wings. Dust with icing sugar before serving.
Top tips- If liked, whip cream a little first before lightly folding in passionfruit pulp.
- You will need about 2 passionfruit.
- Store in an airtight container do not freeze once filled.
For more yummy cupcake recipes, see this week's
Woman's Day (on sale May 18).