Moist Vanilla cupcakes shaped like a butterfly. Filled with buttercream or jam and topped with whipped cream and confectioner's sugar.
- 1¾ cup Cake flour
- ¼ cup all purpose flour
- 1¾ cup granulated sugar
- 2½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter room temperature and cubed
- 4 large eggs room temperature
- 1 cup milk room temperature
- 2 tsp vanilla extract
- 8.4 oz strawberry frosting Pillsbury
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
- ¼ cup confectioner's sugar
Preheat oven to 350°. Line cupcake pan with liners. Set aside.
In a mixing bowl, whisk together the dry ingredients. With an electric mixer on low, add in the cubed butter and mix until the mixture resembles coarse sand.
Add in the eggs one at a time, scraping down the sides of the bowl as needed. Slowly, pour in the milk and vanilla until combined. Increase the mixer speed to medium and beat for 2 minutes or until the batter is smooth.
Fill the liners ⅔ full and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and transfer to a wire rack to complete cooling.
Open strawberry frosting and set aside. In a mixing bowl, beat all ingredients for whipped cream in a bowl and set aside.
Assembly of the butterfly cupcakes
Cut out the center of each cupcake, angling a knife at 45° angle. Cut the loose piece of the cupcake to resemble butterfly wings. Place a small amount of strawberry frosting in the center. Follow with a dollop of whipped cream. Next, place the wings on top.
Repeat with all cupcakes and then dust each one with confectioner's sugar. Serve immediately or refrigerate until ready to serve!
Serving: 30peopleCalories: 210kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 145mgPotassium: 40mgFiber: 1gSugar: 18gVitamin A: 355IUVitamin C: 1mgCalcium: 41mgIron: 1mg