I saw a recipe for vanilla butterfly cupcakes on Kidspot the other day and they really reminded me of my childhood. It also made me realise that I have never actually made my kids butterfly cupcakes before or even the classic cream and jam victoria sponge cake either. Every kid has to have butterfly cupcakes, it’s sacrilege!
Yesterday afternoon Lexi-Rose woke up from her afternoon nap in the WORST mood ever. You know those moods where toddlers are pissed off with the world for no apparent reason. It wasn’t until I suggested baking cakes that she suddenly she stopped howling and started dragging a chair across the kitchen to the thermomix. So I pulled up the butterfly cake recipe and we converted it to a thermomix version.
- 125g butter (cubed)
- 160g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 100g milk
- 180g plain flour
- 1 tsp baking powder
- 300g whipping cream
- Jam of choice (I used strawberry)
- icing sugar for dusting.
- Pre heat the oven to 180 degrees.
- If using raw sugar, add it to the TM bowl and grind for 5 seconds on speed 7 to make caster sugar.
- Add the butter to the sugar and mix on for 15 seconds on speed 6.
- Scrape down the sides and mix again on speed 4 for 40 seconds. Scrape down the sides.
- Add the eggs and the vanilla and mix on speed 6 for 25 seconds. Scrape down the sides
- Add the milk and mix for 15 seconds on speed 7. Scrape down the sides.
- Insert the butterfly.
- Add the flour and baking powder and mix together for 5 seconds on speed 2. Repeat if necessary.
- Fill each cupcake (almost) to the top and pop in the oven for 20-25 minutes or until they are a nice golden brown colour on top.
- While they are baking, rinse out the TM bowl.
- Add the cream to the bowl and insert the butterfly once again.
- Whip the cream by mixing it for 10 seconds on speed 4. Repeat for a few seconds at a time until you have your desired consistency. Don't over beat it or you will end up with butter.
- Once the cupcakes are baked and cooled you can assemble them by cutting a circular hole in the top of each one. Do not throw the off cuts out.
- Fill the hole with cream and add a small dollop of jam to the top.
- Cut each circular offcut in half and place them on top on the jam (like butterfly wings).
- Dust some icing sugar over the top to finish.
It takes a little bit of patience to assemble the butterflies, which I was lacking, so I’m sure you could do a better job than me. I also had a little helper, which meant I couldn’t be as accurate as I would have liked. I’d also suggest that you use a sieve to dust the icing sugar. Josh used my sieve for some science experiment in the back yard the other week and I forget to buy a new one. Hence the heavy handedness of my ‘dusting’.
That aside they were seriously yummy and got a great big tick of approval from all the kids. I think they were even better than a good old english scone with jam and cream.
Have you ever made butterfly cupcakes before?
I haven’t made butterfly cakes since I was a kid! But there’s no time like the present! Look at little Lexi-Rose, she’s quite the sous chef! x
I know right, me too!!! Must be a kid thing but MAN they are so tasty :))
Get in my belly – and my goodness she is SUCH a stunner Robs xxx
Awww thank you sweet friend. She is just the cutest at the moment :))
Your butterfly cakes look delicious, perfect for little helpers to give a hand. I love the photo of your daughter, so cute 🙂
Just about to make butterfly cakes for granddaughter to take to school for birthday. Hope they haven’t banned dairy or sugar! When my mum used to make them she sat the wings up on the top with the cut edge (where the top was cut in half) down in the cream. Looked more like wings that way.
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