the Breville Test Kitchen

Butterfly Cupcakes

Name: Butterfly Cupcakes
Cook time: 1200 s
Total time: 3600 s
Yield: Makes 12
Ingredients: 7 oz unsalted butter - chopped, at room temperature; 1 cup (7 oz) superfine sugar; 1⅓ cups (7 oz) all-purpose flour; 1 tsp baking powder; ¼ tsp fine salt; 3 large eggs; 2 tsp vanilla bean paste; ¼ cup (2 fl oz) whole milk; 2 oz raspberry jam; 2¾ oz unsalted butter - chopped, at room temperature; 1¼ cups (6¼ oz) powdered sugar - sifted, plus extra to serve; Pinch fine salt; 1 tsp vanilla bean paste; 2 tbsp heavy cream - at room temperature

Get ready to make some magic in the kitchen with these fun and fluffy butterfly cupcakes! This recipe is perfect for young bakers (with a little help from an adult). From mixing the batter to decorating with wings and jam, you’ll learn how to make a sweet treat that’s as fun to cook as it is to eat. So grab your apron, it’s time to bake, decorate, and enjoy!

1 hr total time

20 mins active time

Easy

Makes 12

Ingredients

Measurements:

7 oz unsalted butter
chopped, at room temperature
1 cup (7 oz) superfine sugar
1⅓ cups (7 oz) all-purpose flour
1 tsp baking powder
¼ tsp fine salt
3 large eggs
2 tsp vanilla bean paste
¼ cup (2 fl oz) whole milk
2 oz raspberry jam

For the frosting

2¾ oz unsalted butter
chopped, at room temperature
1¼ cups (6¼ oz) powdered sugar
sifted, plus extra to serve
Pinch fine salt
1 tsp vanilla bean paste
2 tbsp heavy cream
at room temperature

Instructions

1To preheat the oven, insert the wire rack into position 6. Select Bake, No Fan, 330°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and the Smart Oven Air Fryer Pro.
2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, flour, baking powder, salt, eggs and vanilla and process until well combined, scraping down the side of the bowl as necessary. With the processor on, gradually add the milk through the feed chute, and process until combined. Remove the blade.
3Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners (approximately ¼ cup mixture per liner).
4Once preheated, place the pan in the oven and bake for 20 minutes, or until a skewer inserted into the center comes out clean.
5Cool the cupcakes in the pan on a wire rack.
6To make the frosting, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, salt and vanilla and process until light and creamy, scraping down the side occasionally. With the processor on, slowly add the cream through the feed chute and process until just combined, scraping down the side. Spoon the frosting into a piping bag and set aside.
7Cut the top off each cupcake and set aside. Using a Parisan scoop, remove the center of each cupcake and fill with jam.
8Pipe the frosting over the jam. Cut the tops of the cupcakes in half and place them into the frosting, on an angle to form butterfly wings. Dust with powdered sugar and serve.