Butterfly Cupcakes

prep 25 mins, plus cooling cook 20 mins
  • 12 Vanilla Cupcakes (see page 22)
  • 1 quantity Buttercream (see page 18)

Cut out a round from the centre top of each cooled cake neatly using a small, sharp knife. Cut each round in half.

Put the buttercream in a big piping bag fitted with a large star nozzle. Pipe a large swirl of buttercream into the cavity of each cake.

Reposition the 2 halves of the rounds on each cake at an angle of 45° so that they resemble butterfly wings.

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