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50g butter, at room temperature 1/2 cup sugar 1 egg 2 tbsp golden syrup 1 tsp vanilla extract 1 1/4 cups plain flour 1/2 tsp baking soda 1 tsp baking powder 1/2 cup milk Creamy Icing 2 tbsp butter, at room temperature 3 cups icing sugar juice of 1/2 an orange, or more or less as needed
© Annabel Langbein Media
Preheat oven to 190˚C and arrange 12 paper cases inside muffin pans.
Beat together butter and sugar in a large bowl until pale and creamy. Add egg and stir to combine, then add golden syrup and vanilla and stir well. Gently fold in flour, baking soda, baking powder and milk until just combined (do not overmix).
Spoon into paper cases until about 1/2 full and bake until they are risen, lightly golden and the top bounces back when pressed (about 10 minutes). Allow to cool before icing or making into Butterfly Cakes.
To make Creamy Icing, place butter in a bowl and sift in icing sugar. Stir to combine then stir in orange juice a little at a time until a pipeable consistency is achieved. Spread or pipe onto cupcakes and decorate with candy sprinkles if desired.
To make Butterfly Cakes, carefully cut out a small round from the top of each cupcake and drop a little jam and lightly whipped cream into each hole. Cut the cupcake tops in half and place on the top of the cupcakes like butterfly wings. Dust with icing sugar.
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