BUTTERFLY CUPCAKES

 

Ah! The deliciousness of cupcakes

 

I made these a few days ago, they weren't hard to make, and they tasted pretty good. Here's the recipe:

Butterfly Cupcakes.                                                     Preheat the oven to 180 C (350 F) Line a
120 g butter, softened                                                  flat-bottomed 12-hole cupcake tray with paper
180 g (3/4 cup) raw sugar                                            patty cases.
185 g (1 1/2 cups) wholemeal self-raising flour           
125 ml (1/2 cup) milk                                                   Beat the butter, sugar, flour, milk and eggs
2 eggs                                                                       until smooth and pale. Divide evenly among
125 ml (1/2 cup) thick (double) cream                           the cases and bake for 30 minutes or until
1 1/2 tablespoons strawberry jam                                 cooked and golden. Transfer to a wire rack to
Strawberries.                                                              cool.

Cut the top of the cup cake off using a sharp knife, then cut in half. Spoon 2 teaspoons cream on to the top of the cupcake, top with 1 teaspoon jam and position two halves of the cake tops in the jam to resemble butterfly wings. Makes 12.
                                                                

                                                                  

 

P. S. These were supposed to be fresh carrots!!!