Pretty Little Butterfly Cupcakes

Make these Pretty Little Butterfly Cupcakes for a lovely mid-morning snack, or for a birthday party. Or a random Tuesday.

Course baked goods, Dessert

Cuisine Australia, New Zealand

Prep Time 10

Cook Time 20

Decorating time 10

Total Time 28

Servings

Calories 308kcal

Preheat the oven to 350°F. Line a 12 well cupcake pan with paper liners.
In your stand mixer, cream the1/2 cup butter and 1/2 cup white sugar together until light and fluffy and a very pale yellow color.
1/2 cup butter , 1/2 cup white sugar
Add the 1 teaspoon vanilla extract, 1/4 cup milk and the 2 large eggs (one at a time) beating well.
1 teaspoon vanilla extract, 1/4 cup milk, 2 large eggs
Sift together the 1 cup all-purpose flour and 2 teaspoons baking powder. Fold the flour mixture into the batter, until just combined. Portion the batter into the paper liners evenly.
1 cup all-purpose flour, 2 teaspoons baking powder
Bake for 15-20 minutes. Tops should be lightly browned, and spring back when touched.
Transfer to a cooling rack, and cool completely before decorating.

In a medium sized bowl, sprinkle the 2 tablespoons powdered sugar over the top of the 2 cups heavy whipping cream.
2 tablespoons powdered sugar, 2 cups heavy whipping cream
Beat until stiff peaks form, but don't go too far and make it butter!

Using a sharp knife cut a circle (about the size of a quarter) out from the of each cupcake.
Cut the tops in half and set aside.
Pipe whipped cream into each cupcake hole.
Finish the butterfly cakes by placing two cake pieces over the cream to create wings.
Sprinkle with 1 tablespoon sprinkles and dust with 1/4 cup powdered sugar.
1 tablespoon sprinkles, 1/4 cup powdered sugar
Devour.