Well, it reminded me of the butterfly cupcakes I made not long ago for Easter. Easter is all about how Jesus Christ died and rose back to life, and by believing that this is true, we too can have new life! Just like how the humble caterpillar can turn into a beautiful butterfly, Christ can give us abundant new life; one of freedom, joy, and meaning!
So in light of this I decided to transform the humble vanilla cupcake into a (slightly) more exciting butterfly cupcake... Of course, the inspiration came from seeing other people do the same - but for the sake of keeping a record, I'll jot down the recipe I used...
What you need:
For the cupcakes
- 1/3 cup butter, softened
- 1/2 cup caster sugar
- 1 egg
- 1 cup SR flour
- 1/3 cup milk
- 1/2 tsp vanilla essence
- 1 cup whipping cream
- strawberry jam (not sure how much I used...)
- about 1 tbs icing sugar (just to give the cream some taste, I don't like plain cream)
- Preheat the oven to 160 'C. Line a 24-mini-cupcake pan.
- Use an electric mixer to cream the butter and sugar until light and fluffy. Add the egg, mix well.
- Add the flour, milk and vanilla, beat with electric mixer until well combined.
- Spoon mixture into mini-cupcake tray. Bake for 10-15 minutes until well risen and firm to touch. Allow them to cool before the next step.
- Cream: add the icing sugar to the whipping cream and use an electric mixer to beat until firm and fluffy.
- When the cupcakes are cool, use a sharp knife to cut away the top of the cupcake. Cut the top bit in half to make the wings of the butterfly.
- Spread whipped cream on the cut surface of the cupcake, then place a spot of jam in the middle. Position the wings in the cream, on both sides of the spot if jam to resemble a butterfly (I had to experiment with the positioning).
- Sprinkle with sifted icing sugar. (something I forgot to do ><)
And you should have 24 deli-ful butterflies, ready to be devoured =P
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