Butterfly Cupcake

Sometimes I get mails from some of  you asking for kid’s recipes. Though there are a number of kid’s friendly recipes here, I haven’t made anything in particular keeping in mind the little people :).

However last week I got a chance to bake something for my 3 year old nephew. We made a short Mumbai trip and I was very excited to bake something special for him. His name is Aditya and I call him Adiboy :). Jamroll’s are Adiboy’s favorite and then I made some plain cakes. Even my sis in law & nephew are big plain cakes fans like me :). Now you might be thinking why I didn’t bake anything special for my bro, well he doesn’t say NO to any food ;)

Now coming to this recipe, I think kids will like this recipe, especially with jam & cream. I’ve seen some recipe books for cooking with kids. This is one such recipe where you can include your toddlers also, especially while filling, cutting & arranging the wings & all. You can try baking it for your kid’s b’day party.

May be you can bake it for your valentine too :). Wish you all a happy Valentines day in advance!!

Here is the recipe:

1. Butter – 125gm, softened
   Vanilla essence – 1 tsp
   Caster sugar – 2/3 cup (150 gm)
   Eggs – 3 (room temperature)
   Self-raising flour – 1 1/2 cups (225 gm)
   Milk – 1/4 cup (60 ml)
2. Jam – 1/2 cup (160 gm)
   Thickened cream – 300 ml
3. Strawberry – a handful

Preheat the oven to 180 C, 10 mins before baking.

Combine butter, essence, sugar, eggs, flour & milk in small bowl. Using an electric mixer, beat on low speed until ingredients are just combined. Increase speed to medium, beat about 3 minutes, or until mixture is smooth and changed to a paler colour. Line the cupcake tin with paper cases. Drop slightly rounded tablespoons of mixture into paper cases. Bake in the preheated oven for for 20-25 mins. Turn cakes onto wire racks, turn top-side up to cool.

Using sharp pointed vegetable knife, cut circle from top of each cake; cut circle in half to make “wings”. Fill cavities with jam & whipped cream. Place wings in position on top of cakes; top with strawberry pieces and dust with a little sifted icing sugar, if desired.

Notes: I got around 15 standard size cupcakes from the above qty. Once filled with cream & jam, it should be refrigerated if made more than an hour ahead of time. Unfilled cakes can be stored at room temperature for 3 days in an airtight container. I used breakfast cream for filling. You can also use a small size round shape cookie cutter to cut circles from the cupcake.

Please see the Butterfly Cupcake made by Josphine, based on the above recipe.

Recipe source: The Australian Women’s Weekly, Cooking Class Cakes.

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• Steamed Honey Sponge Cake
• Prawns Fry
• Baked Eggs & Stuffed Bun

MariasMenu is a popular food blog written by Maria Jose with its no nonsense simple, tasty and delicious recipes – all tried and tested by readers, family and friends alike. Read more about Maria and her venture.