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1300 2INVITE

Banana cinnamon cupcake recipe

Ingredients for this butterfly cake recipe

330 grams (or 1 and 1/2 cups o) of caster sugar

Four eggs at room temperature

250 ml (or 1 cup) of milk

80 ml (or 1/3 cup) of water

315 grams (or 1 cup) of raspberry jam

250 grams of butter. The butter should be room temperature

Two teaspoons of vanilla essence

450 grams (or 3 cups) of self-raising flour that has been sifted

100 grams (or 1/2 cup) of raw caster sugar

125 grams unsalted butter that should be at room temperature

 

Butterfly Cake recipe cooking instructions :

Preheat your oven to 180°Celsius. Line 18 large (185ml/ 3/4-cup) muffin pans with some paper cases.

Using your electric beater to beat the butter, the sugar and vanilla essence in a large or medium bowl until the mixture is very pale and creamy. Add the eggs to the butterfly cake mixture 1 at a time, beating the butterfly cake mixture well after each addition, until well combined. Using a large metal spoon, gently fold in half the flour alternately with half the milk, until well combined. Repeat with remaining flour and milk.

Spoon the butterfly cake mixture evenly into the paper cases. Bake in the preheated oven for 20 minutes or until a skewer inserted into the centres of the butterfly cakes comes out clean. Place the butterfly cakes on a wire rack to cool.

While the butterfly cakes are cooling, combine the sugar and the water in a saucepan, and stir this mixture over medium-low heat until the sugar dissolves. Remove from heat and set aside for 20 minutes to cool to room temperature. Use an electric beater to beat the butter in a small bowl until white and creamy. Add the sugar syrup at a slow rate to this mixture and beat until well combined.

Using a sharp knife, cut a shallow V-shaped piece out of the top of each butterfly cake, about 1.5cm deep, leaving a 2cm-wide edge. Cut the piece of butterfly cake in half crossways to form 2 semicircles. Fill centre of each butterfly cake with 21/2 teaspoons of raspberry jam. Arrange the two semicircles of cake in jam. Place the mock cream into a clean piping bag fitted with a 1.5cm diameter fluted nozzle and pipe the mock cream down the centre between the "wings" on each butterfly cake.

 

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