Another baking afternoon fun when the kids got home from school they wanted to make some cupcakes for the school fete, who am I to stop them. As usual they made the cake and then this time I did the final decoration as it is a little tricky for a 8 year old to cut the tops and do the butterfly wings
- 200g (8 oz) butter
- 200g (8oz) caster sugar
- 4 eggs, beaten
- 200g (8oz) self-raising flour
- 4tbsp milk
- 150g (6oz) butter
- 350g (14oz) icing sugar
- 2-4 tbsp milk
- Preheat the oven to 200 C (400 F) Gas 6
- Line two 12-hole bun tins with paper cases
- Cream butter and sugar together until pale, light and fluffy. Add the beaten eggs, a small amount at a time, beating well after each addition. Using a metal spoon, fold in the flour. If the mixture seems too dry, add a little milk so that you get a soft, dropping consistency.
- Spoon the mixture into the paper cases, dividing it equally. Then bake for 15-20 minutes or until nicely risen and they spring back when touched gently on top. Transfer to a wire rack to cool.
- To make the butter icing, cream the butter until pale, light and fluffy, then gradually add the icing sugar (I always sift it in and then stir slowly to avoid the sugar dust going everywhere!) beating it in really well. Add a few drops of milk if needed to get a smooth consistency.
- When the cupcakes are cold, slice the tops off with a sharp knife and then cut each top in half. Spoon a dollop of the butter icing on the top of each cake. Replace the tops to make the wings. Decorate with silver balls and jelly laces for the body and antennae or like I did with chocolate buttons!
- Finally dust with icing sugar, then enjoy.
If you have a go at the recipe, please post a link to any photos you take of them or just leave a comment to let me know how they turned out as I would LOVE to know 🙂
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