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Ingredients:
Cake:
1 1/2 cup (175g / 6 oz) butter
1 1/2 cup (175g / 6 oz) caster sugar
3 eggs
1 1/2 cups (175g / 6 oz) self-rising flour
Icing:
1/2 cup (100 g / 4 oz) butter, at room temperature
2 cups confectioners’ (225 g / 8 oz) icing sugar, sifted
1-2 tbsp milk or 1 large egg yolk (optional)
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Method:
1. Place all cake ingredients in a bowl and beat well for 1-2 minutes while evenly mixed.
2. Spoon into the cupcake tin, and bake in a preheated oven. Bake at 325 degrees for approximately 25 minutes.
3. Start the icing while the cupcakes bake. Beat the butter until light and fluffy, then beat in the icing sugar a little at a time until well mixed. If wished, beat in the milk or egg yolk to give a richer icing.
4. If not required immediately, store in an airtight container in the refrigerator. Leave in a warm place to soften lightly before use.
5. Once cakes are removed from oven, let them cool. Use a knife at an angle to cut a circle in the top of the cupcake. Fill with buttercream icing. Cut the cupcake cone (that was removed from the top) in half and place on top of icing to make it appear to have butterfly wings.
6. Sprinkle with powdered/icing sugar.
Makes 24 cupcakes
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