Butterfly Wings Recipes

BUTTERFLY CUPCAKES

Steps:

• Preheat your oven to 180 degrees celsius (160°C fan-forced).
• Line a 12 hole muffin tin with paper cases, spray the cupcake cases with oil
• In a large bowl place the butter, vanilla, and sugar, cream until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift flour and baking powder together. Fold half of the sifted flour into the creamed butter,
• Fold in the milk
• Fold in the remaining flour
• Spoon mixture evenly into the prepared tin.
• Bake for 20 minutes or until cakes springs back when lightly touched.
• Transfer to a wire rack to cool.
• Once cool
• In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.
• Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove the top of the cupcake but you will also create a shallow well in the centre of the cupcake. Set the piece of cupcake you have removed aside as this will become the wings
• Add a spoonful of jam to the well you have just made
• Top with the whipped cream. You can either pipe this or just dollop with a spoon
• Carefully cut the cupcake top you set aside in half to create two butterfly wings
• Arrange on top of the whipped cream
• Dust with icing sugar

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

BUTTERFLY CAKES

Steps:

• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place the butter, caster sugar, salt and vanilla extract into a bowl.
• Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
• Add the eggs one at a time and continue to beat until well combined.
• Sift in the self raising flour and stir with a spoon until just combined (don't over combine).
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Using beaters or a stand mixer, whip the cream until firm. Set aside.
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).
• Preheat oven to 170 degrees celsius (fan-forced).
• Place cupcake cases into the holes of a 12-hole muffin tray.
• Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
• Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
• Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
• Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
• Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
• Insert the butterfly into the Thermomix bowl. Pour in the cream and mix on Speed 3 until whipped and firm (keep an eye on it and stop mixing as soon as the cream is whipped).
• Cut a small round circle in the middle of each cupcakes. Cut each of the circles in half.
• Add a teaspoon of jam into the cupcake hole. Top with whipped cream and two of the circle halves (to resemble butterfly wings). Dust with icing sugar (optional).

BUTTERFLY CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners.
• Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners.
• Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes.
• Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling.
• Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.

BUTTERFLY WINGS

Steps:

• Sprinkle half of the sugar on work surface. Place dough on top of sugar; sprinkle dough with remaining 1/2 cup sugar. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into an 8-by-12-inch rectangle. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
• Using a sharp pizza wheel, trim edges of dough. Fold each of the 12-inch sides towards the middle, leaving a 3/4-inch gap where they meet. Fold one of the 4-inch sides in half to meet the opposite side. Finally, fold one of the 6-inch sides in half to meet the opposite side. Press down on dough firmly with your hand; wrap dough in plastic wrap and refrigerate for 1 hour. Reserve any remaining sugar on work surface.
• Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
• Cut chilled dough into 1/4-inch slices. Dip the bottom cut side of each slice into remaining sugar on work surface and place on prepared baking sheets, about 2 inches apart.
• Bake, one pan at a time, until sugar is caramelized to a deep golden color, 10 to 15 minutes, keeping in mind that some of the butterfly wings may cook faster than others. Using a wide spatula, carefully transfer butterfly wings to a wire rack, as necessary.
• Let butterfly wings cool on a wire rack. Butterfly wings are best eaten the day they are made, but can be stored in an airtight container, between sheets of wax paper.