Butterfly Cupcakes

I made these cute Butterfly Cupcakes for my daughter-in-law’s surprise baby shower using a recipe from Gourmet Traveller. The cupcakes are a little fiddly to make, but they are so worth it because they look so lovely and taste great.

As I was making these Butterfly Cupcakes, it suddenly struck me that I was about to become a grandmother (or “yiayia”) for the third time, which is pretty special. Like most parents, my dream has always been to watch my boys grow up, find a life partner and experience the joy of having their own children, and I am so grateful that my dream is slowly but surely being fulfilled.

The baby shower was originally planned for April but had to be cancelled because of the Covid-19 lockdown. My daughter-in-law went to so much trouble to organise it and was really disappointed when it had to be cancelled. Knowing how upset she was, her amazing husband (my amazing son) organised a surprise baby shower as soon as the lockdown restrictions were reduced. The shock on her face and tears of joy, made the surprise so satisfying.

What you need

  • 100g (2/3 cup) plain flour
  • ½ tsp baking powder
  • 4 eggs
  • 55g (¼ cup) caster sugar
  • 40g (¼ cup) brown sugar
  • 50g butter, melted and cooled

Raspberry Cream Frosting

  • 125g raspberries (1 punnet approx)
  • 75g caster sugar
  • Juice of ½ lemon
  • 100g crème fraîche
  • 100ml pouring cream
  • 30g pure icing sugar, sifted

What to do

Preheat oven to 180C.

To make them light and fluffy, sift the flour and baking powder three times into a bowl – set aside.

Whisk eggs and sugars in an electric mixer until very pale and tripled in volume (5-8 minutes).

Add the sifted flour mixture and fold in with a large metal spoon, then fold in melted butter.

Divide mixture among 12 x 80ml capacity muffin tins lined with paper patty cases, filling to 5mm below rims (do not overfill; there may be a little mixture left over).

Bake until risen and pale golden (15-20 minutes).

Cool in tins for 5 minutes, then cool on a wire rack.

Use a 3.5cm-diameter cutter to cut a circle part-way through the centre of each cake to about 1cm deep and carefully remove cake round with a sharp knife. Cut each round in half and set aside for later use.

For the raspberry cream, combine the raspberries, sugar and lemon juice in a small saucepan and stir over medium-high heat until sugar dissolves.

Bring to the boil, cook to jam consistency (6-8 minutes), then remove from heat and allow to cool completely.

Whisk crème fraîche, cream and icing sugar until soft peaks form, then fold in raspberry mixture to form a ripple effect.

Transfer to a piping bag (no nozzle) and store in refrigerator until required.

To serve, pipe raspberry crème fraîche into holes in cakes. Top with reserved halved cake circles, dust with icing sugar and serve immediately. Cakes are best eaten on day of making.