Dessert Recipe Butterfly cupcakes

Dessert Recipe Butterfly cupcakes

Ingredients:

• 1 quantity Basic cupcakes (see related recipe)


• 1 cup raspberry jam


• 300ml thickened cream, whipped


• icing sugar mixture, to decorate

Instructions:

1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).


2. Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.