Butterfly Cupcakes with Raspberry

Great for a Quick Dessert

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6502It’s such a beautiful orange day today with some nice soft sunshine. I can’t wait to go outside and bask. Last night we had a very simple dessert. I tend to be on the lazy side so I love recipes that can be made in under 30 minutes and the Butterfly Cupcakes take just 3 minutes to mix and about 15 minutes in the oven and you’re ready to go

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6139I finished the cupcakes off with raspberries and raspberry jam. I find this combination just perfect. You can also serve the cupcakes with some custard or ice cream if you want but I usually just eat them without any extras and finish off with a cup of coffee. You can also add other innovative fillings (cream cheese, sour cream, whipped fresh cream, honey or maple syrup) and other fruits. I leave it to your imagination.

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6509The great part of this dessert: my 14-year-old loves assembling the cupcakes and she does it in such a professional manner I doubt if I can ever be able to do it better than her. The deal: I bake, she finishes off and then we sit down and enjoy the cupcakes. I hope you’ll love this simple dessert the way we do. You can also eat them as a snack, if you want.

  • Ingredients
  • 125g (1 cup, 4½oz) self-raising flour
  • ½ teaspoon baking powder
  • 125g (½ cup, 4½oz) sugar
  • 125g (½ cup, 4½oz) soft tub margarine (If you use butter, you have to add 3 eggs)
  • 2 eggs if using soft tub margarine; 3 eggs if using butter
  • 1 teaspoon vanilla essence (extract)

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6479Please remember to always assemble ingredients before you start

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6480Preheat the oven to 375°F (190°C). Line 12 hole, medium, muffin tins (pan) with 14 paper cases. Sift the flour and baking powder.

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6482Place all cupcake ingredients in a large bowl

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6485and beat with an electric mixer for about 3 minutes until smooth. Spoon the mixture evenly into the paper cases. Bake for 16-22 minutes until firm, risen and golden.  ( I baked the cupcakes at 400°F (200°C) for 16 minutes, because I used margarine)

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6489Transfer to a wire rack to cool

  • To decorate
  • 4-6 tablespoons raspberry jam
  • 14 fresh raspberries
  • Icing (confectioners) sugar to dust

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6490When cold, cut off a small circle out of the top of each cupcake and then cut the circle in half to from wings.

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6493Fill each cupcake with a teaspoon of raspberry jam. Replace the wings at angle and top each with a fresh raspberry.

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6086Dust lightly with icing (confectioners) sugar and serve immediately.

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6117We all enjoyed eating these simple cupcakes

Butterfly Cupcakes with Raspberry myfavouritepastime.com_6113I ate three…I could have tucked in more, but my food diary was wincing and cringing so I stopped.

Butterfly Cupcakes with Raspberry

Original recipe from The Complete Step-by-Step Cakes & Desserts, Gina Steer (ed.) 

Preparation time: 30 minutes; Baking time: 16-22 minutes; Makes: 12-13 cupcakes

Ingredients:

  • 125g (1 cup, 4½oz) self-raising flour
  • ½ teaspoon baking powder
  • 125g (½ cup, 4½oz) sugar
  • 125g (½ cup, 4½oz) soft tub margarine (If you use butter, you have to add 3 eggs)
  • 2 eggs if using soft tub margarine; (3 eggs if using butter)
  • 1 teaspoon vanilla essence (extract)
  • 4-6 tablespoons raspberry jam
  • 14 fresh raspberries
  • Icing (confectioners) sugar to dust

Instructions

  1. Preheat the oven to 375°F (190°C). Line 12 hole, medium, muffin tins (pan) with paper cases.
  2. Place all cupcake ingredients in a large bowl and beat with an electric mixer for about 3 minutes until smooth. Spoon the mixture evenly into the paper cases.
  3. Bake for 16-22 minutes until firm, risen and golden. Transfer to a wire rack to cool.
  4. When cold cut off a small circle out of the top of each cupcake and then cut the circle in half to from wings.
  5. Fill each cupcake with a teaspoon of raspberry jam. Replace the wings at angle and top each with a fresh raspberry.  Dust lightly with icing (confectioners) sugar and serve immediately.
  6. **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).
  7. Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cupcakes at 400°F (200°C) for 16 minutes, because I used margarine. If you use butter the cupcakes will take 19-22 minutes and you’ll have to add 3 eggs) 
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale
  3. Last updated: 20 September 2013

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

98 thoughts

    1. Hi there,
      I feel so good that my butterfly cupcakes inspired you to make butterfly cupcakes. Your Apricot & Nasturtium cupcakes, do look like butterflies. I love the red jam in the middle. Have a wonderful week and thanks so much for mentioning my blog.
      Liz

    1. Hi there,
      Thanks for complimenting, and for visiting me. I hope to see you more often. You are welcome to read through and even use the recipes to cook. Have a fabulous weekend!
      Liz

    1. Hi,
      I have missed your blog. The last few days have been so busy for me. Thanks for complimenting. I hope you had a wonderful weekend. Best wishes!
      Liz

    1. Hi Dedy,
      Thanks so much for your compliments. It’s possible to add the jam before baking, but it must be added in the middle of the batter, not on top. I love adding it on top after baking. It tastes better. Thanks so much for visiting me. Have a wonderful weekend! Best wishes.
      Liz

    1. Hi,
      They are delectable! I had mine after dinner, as a dessert and then had a nice cup of French Vanilla Coffee. Thanks and have a fabulous weekend!
      Liz

    1. Hi Chef,
      Sorry, I took so long to respond. They are cute and delicious, too.You can eat as many as you want, from the screen. I don’t mind (LOL). Aren’t we all trying to diet? I even have a “Food Diary”, although sometimes I neglect it. Have a fabulous weekend!
      Liz

  1. Liz, these are adorable! The inside looks perfectly textured, too. Good call on the raspberry—usually I prefer my cakes paired with something slightly tangy as opposed to creamy… but of course, that just means being able to eat more in one sitting 😉

    1. Hi Irina,
      Thanks for your compliments. You make me feel so good…I ate three and wanted more. I understand what you mean completely. Have a fabulous week!
      Liz

    1. Dear Dot,
      Thanks so much for enjoying the photos. I absolutely love cookery books with great photos that’s why I try to post with photos too. I could NEVER buy a cookery book without photos. Thanks enjoy your week!
      Liz

    1. Hi,
      Thanks for complimenting. You know these cakes are so easy to make, you could actually do it. I would try, if I were you. Thanks for visiting me, have a lovely evening!
      Liz

    1. Ralph,
      Omg Ralph how nice of you to classify my blog as one of the wonderful blogs! That’s so kind of you. I really feel very, very honoured. Thanks so much, Ralph. I wish you all the best in finding your kitchen. Best wishes!
      Liz
      P/S so sorry for the late reply. I took a day off from the blog yesterday, to do other things!

  2. Liz! These remind me of something my ex-fiance’s housekeeper used to make for him. They were so light. I think he should have never been engaged to me and proposed to her instead. She cared enough to make them. HA!

    1. Hi Janet,
      Sorry I took a day off yesterday hence the late reply. You crack me up, always. Have you ever heard of the proverb “the way to a man’s heart is through his stomach” perhaps sometimes, we focus on the heart and forget about the stomach? Have a lovely day gal, you’re super hilarious!!!
      Liz

  3. I used to make something similar with lemon filling. They always disappeared in a short space of time. Yours look lovely Liz. I am a big fan of raspberries so this fits with my likes! The thing with cupcakes is that you can have one and freeze the rest to enjoy another day without worrying about wasting a whole cake. I wish you another orange day tomorrow! We had a little rain yesterday but today is nicer and brighter and as far as I’m concerned, it’s still summer until the fall equinox – a few days yet, but autumn can be so nice too! Have a wonderful week!

    1. Hi Sandy,
      Sorry I took a day off yesterday and went downtown Toronto with my girlfriend. We finished off the day in an Indian restaurant and ate some soft, fresh butter naan, palak paneer, mango chutney, lamb curry and tandoori chicken. It was so good, I forgot to take photos for show-off.
      These cakes are simply delicious and I love them best with raspberries. I couldn’t stop eating…I have tonnes of cupcakes and muffins in my freezer. They always taste good even after thawing. I agree with you. Have a lovely day, Sandy. Thanks for visiting.
      LIz

  4. Hello Cupcake 😉 I think you have probably worked out by now which posts of yours I adore ….. . Is this post one of them ?? A definite yes !! Your wingman has done a fine job in the final presentation. Ralph xox 😀

    1. Hi Ralph,
      You always make me laugh and that’s a good thing. I am smiling right now. My wingman is undergoing apprenticeship, soon she will be running the blog. Thanks so much for being so definite about the cupcakes. Thanks for your compliments too. It means a lot to the cook and the wingman. Have a lovely week. Of course your week always has to be awesome after all you eat three course meals!!!!

        1. Thank you Ralph. My life is a whirlwind right now, but i shall visit you blog by close of business today. Thanks so much for your kindness!

    1. Hi Jen,
      Glad to know you used to make them as a kid. My daughter loves assembling them so I can understand that you enjoyed yourself too. Thanks for complimenting. They taste great with raspberries. Have a wonderful week. Best wishes!
      Liz

  5. These are too cute! Every other cute cupcake recipe seems to be drowning in frosting, so glad to see this without any at all. This is perfect for some jam I just made yesterday…will be posting that as soon as my bread is out of the oven and cooled, assuming the kids allow me any time!

    1. Hi Mama D,
      Thank you so much for your kind words and the compliments. I love it that you even made some jam, and there is bread waiting to come out of the oven. Your house must smell really wonderful. Have a lovely week. Thanks so much for visiting.
      Liz

  6. Hi Liz,
    The cupcakes look so delicious! They also look so moist.
    They look as if you steam them first and finish them with oven glazing (like I did the Tapai cupcakes). 😀

    1. Hi Hari,
      Thank you so much for your compliments. I think it must be three of four am in the morning. Ate you not sleeping? Where are the Tapai cupcakes? are they in your blog? thanks Hari, enjoy Wednesday! Best wishes!
      Liz

    1. Hi,
      I love them because they are cute and simple and very tasty. Thanks. You are quiet these days?
      And by the way I just realized it’s midnight for you. What are you doing up so late? thanks and have a good night!
      Liz

      1. Ugh! I am suffering from migraine for almost two weeks, Liz. I don’t have the strength to go through WordPress lately 😦 And yes, it’s already midnight. 12am in fact. 🙂 Had my late night craving and made sandwich spread and now I cannot sleep. Haha!

        1. I am so sorry to hear you’ve been suffering from migraine. How terrible. I have migraines, sometimes, so I know what you’re talking about. Please don’t worry about WordPress. It can always wait. Your health is more important. Just relax and try and get some sleep. It’s very important to get enough sleep especially when you are not feeling well. I get headaches when I don’t get enough sleep. I hope you’ll be able to sleep. Take care!!
          Liz

        2. I have this migraine for 20 years I think and keeps visiting me often. 😦 I hope I’ll have a good sleep today and the next days. Thanks a lot, Liz. I appreciate the kind words and for thinking of me. Have a nice day. 🙂

    1. Hi Chad,
      You always have great suggestions. I would love to try that next time. I think it will taste awesome. I can already imagine the tastes blending in my mouth. Thanks for a great suggestion. Where have you been? you are so rather quiet these days? How did the christening, (I think it was Christening) party go? you never gave me a feedback. Thanks for visiting and have a fabulous day!
      Liz

      1. Some weeks are busier than others (still adjusting to the new work schedule a bit). However I did go to NYC a few days last week, saw Phantom of the Opera between eating a lot lol. Went to Laduree for macarons and Bouchon Bakery just to eat a variety of pastries and such. Also ate at Alder which is a newer restaurant by Wylie Dufresne (does a lot of gastro-infusion based dishes) and Lavo which was an Italian bistro-styled restaurant. Christening party went well, everyone enjoyed the cake (almost the entire thing went and it was quite big). Now I’m getting ready to move in a few weeks and am entertaining mid-Oct so am setting up a crazy multi-course French dinner for some friends. Besides that, my page will start to have more breakfast, pastry, and dessert concepts soon. Hope everything is good up in Canada (it has been a bit colder here past few days so I assume its Fall-like weather up there too) 🙂

        1. Hi Chad,
          Oh how exciting. I wish I’d tagged along with you to NYC It’s one place I’ve never really had a chance to explore. I would love to, one day. I have a sister in New Jersey so that shouldn’t be so hard to accomplish. Finding time is the problem. Am glad your family enjoyed the cake. That’s what matters really.
          I hate moving but I hope yours will be a smooth one. I hope you’ll post most if not all of your multi-course French dinner. I would love to see what you made. I am looking forward to breakfast, pastry and dessert concepts. I love all of them and I wouldn’t mind spicing up my breakfast. Sometimes I find it really dreary. I have just been browsing your blog and you do have some wonderful recipes worth trying. I shall make an effort, soon. I promise. Canada is basically in single digits at night. It gets so cold then. Today we have a nice, sunny weather. I wish you all the best and thanks for chatting with me. Please don’t hibernate too much. Have a lovely week!
          Liz

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