Orange Jam Butterfly Cupcakes
Makes about 20 cupcakes
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g salted butter (melted)
- 6 large eggs
- 170 g caster sugar
- 2 tsp vanilla extract
- 250 g self-raising flour (sifted)
- Thick Cut Orange Fruit Spread ((100% fruit with no added sugar))
- 2 small Mandarin Oranges
- Icing sugar (for dusting)
Instructions
- 1
Melt butter and set aside to cool down.
- 2
Add eggs and sugar into a mixing bowl. Using an electric cake mixer, whisk until egg mixture turns very light, fluffy and pale in colour.
- 3
Mix in vanilla extract.
- 4
Mix in half the melted butter and then the remaining half.
- 5
Mix half the sifted flour into the egg mixture and then the remaining half.
- 6
Using a whisk, mix half the sifted flour into the egg mixture and then the remaining half.
- 7
Make sure that the flour is thoroughly mixed in.
- 8
Pour batter into paper cups up to ¾ full. Bake in a preheated oven at 170°C for about 12 to 15 minutes until golden brown. Cool the cupcakes on a wire rack.
- 9
Once completely cooled down, cut out the centre of each cupcake, angling the knife at about 45º angle.
- 10
Then cut the loose piece in half to resemble “butterfly wings”.
- 11
Fill the centre of the cupcake with orange jam
- 12
Arrange the 2 halves into the jam and a fresh Mandarin Orange segment in between the 2 “wings”
- 13
Dust the top of the cupcake generously with icing sugar