Chocolate Frosting For Cupcakes

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Butterfly Cakes

Butterfly Cakes


Yield : 36

  • 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
  • 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)
  • 6 eggs, beaten
  • 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
  • a good pinch of salt

To Decorate

  • 1 jar raspberry jam (or strawberry) (optional)
  • 1 cup (8 oz) heavy whipping cream, whipped
  • powdered sugar for dusting


  1. Prepare cupcake tins with paper liners
  2. Preheat oven to 350º F (175º C)
  3. Cream the butter and sugar until very light and fluffy
  4. Add about one third of the beaten eggs, and mix well at medium speed
  5. Then add about a third of the sifted flour
  6. Repeat this step
  7. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour
  8. Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake
  9. Remove cupcakes from the tin, place on cooling rack and allow to cool completely
  10. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle
  11. Then cut the loose piece in half to resemble butterfly wings
  12. Place a small amount of jam in the center
  13. Follow with a dollop of cream (or buttercream, if desired)
  14. Next, place the wings on top
  15. Repeat with all of the cupcakes, then dust each one generously with powdered sugar
  16. Serve immediately, or refrigerate until ready to serve

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