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Vanilla Butterfly Cupcakes

These beautiful fairy cakes are a simple and delicious!

16 cupcakes

Easy 20 Minutes



For the recipe  Vanilla Butterfly Cupcakes

For the Cakes:

16 Dr. Oetker Muffin Cases
110 g Unsalted butter
110 g Caster Sugar
75 g Self-Raising Flour Sieved
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
2 Medium Eggs (beaten)

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing
100 g Dr. Oetker Bright and Bold 4-Cell




Butterfly Cakes

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


Cream together the butter and sugar until light and fluffy. 


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


Fold in the remaining flour with a metal spoon. 


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. 


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. 


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. 


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


Place the two wings into the buttercream on each cake. 

Nutritional Information for the recipe Vanilla Butterfly Cupcakes

Per Serving Per 100 g / ml
Energy 41893 kJ
10006 kcal
1654 kJ
395 kcal
Fat 406.47 g 16.05 g
Carbohydrate 1,591.69 g 62.84 g
Protein 1.37 g 0.05 g