Butterfly Cupcakes

I thought I'd share my favourite cupcake recipe. I made these a few weeks ago now but I have used the same recipe for years. Its so simple to follow and has the best results. I always adjust the recipe depending on what outcome I want. I didn't change the basic recipe for this but I did turn them into butterfly cakes. (Bring back the childhood memories)

You will need one 'cup' or measuring device. You will use the same 'cup' for everything so make sure its a good size and will make the quantity you want. 

You will also need bun cases or cupcake cases. Cupcake cases are much deeper, but this does mean you will make less cakes as a result. (pretty colours optional)

Preheat oven to 200 degrees. Line bun tray with bun cases. 

Ingredients- 

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder 
• 1/2 teaspoon salt
• 1/2 cup shortening 
• 1 cup milk
• 1 teaspoon vanilla 
• 2 large eggs

Combine flour, sugar, baking powder and salt in a large mixing bowl. Add shortening, milk and vanilla. Mix with a wooden spoon at first to soften the butter. Then beat for 1 minute on medium speed. Scrape side of bowl with a spatula. 

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 2 minutes until well mixed. 

Spoon cupcake batter into cases until 1/2 to 2/3 full

Bake for 20 to 25 minutes or until you can insert a knife into the centre and it comes out clean. Cool 5 minutes in tray then remove and place on a wire cooling rack. 

Cut a circle into the top of the cakes. This can be as wide and as deep as you want. 

Then cut in half. This creates the wings of the butterfly. 

Repeat to all.

Follow instructions on box for butter icing. Instead of milk or water I add vanilla. 

Once combined, icing hollows of cakes and place wings on top

Finish with icing sugar on top. 

Et Voila!