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| British Butterfly Cakes |
"A true British classic."
Ingredients :
- Cupcakes:
- 1/2 cup white sugar
- 7 tablespoons butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3/4 cup self-rising flour
- Frosting:
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
Instructions :
| Prep : 15M | Cook : 20M | Ready in : 1H |
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- Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
- Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
- Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.
Notes :
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