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Vanilla Butterfly Cupcakes

16 cupcakes
Easy
80 minutes
Try our easy Butterfly Cupcakes recipe to bake this much-loved traditional treat. They’re perfect for kids' birthday parties or any fun occasion.
Make delicious vanilla flavoured individual cupcakes. Decorate them with luscious buttercream style icing and colourful sprinkles to make a great-tasting, cheerful dessert.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cakes
16Dr. Oetker White Muffin Cases
110 gUnsalted butter
110 gCaster Sugar
75 gSelf-Raising Flour Sieved
2 mlDr. Oetker Madagascan Vanilla Extract (2-3 drops)
2Medium Eggs (beaten)
For the Decoration
400 gDr. Oetker Vanilla Buttercream Style Icing
100 gDr. Oetker Bright and Bold Sprinkles

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Picture - Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Picture - Dr. Oetker Vanilla Buttercream Style Icing
Picture - Dr. Oetker Bright and Bold Sprinkles
1

Butterfly Cakes

Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin. 

2

Cream together the butter and sugar until light and fluffy. 

3

Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

4

Fold in the remaining flour with a metal spoon. 

5

Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

6

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. 

7

Spread a little Vanilla Buttercream over each circle of sponge and cut in half. Place the Bright and Bold Sprinkles in a bowl and dip each wing on the sprinkles to cover in sprinkles. 

8

Spoon the remaining Vanilla Buttercream onto the hole in the cake and spread. 

9

Place the two wings into the buttercream on each cake.