{"product_id":"easy-butterfly-cakes","title":"Easy butterfly cakes recipe","description":"\u003cp\u003e\u003cstrong\u003eDownload a printable version below\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/Easy_butterfly_cupcakes.pdf?v=1585664967\" target=\"_blank\" title=\"Easy Butterfly Cupcakes\" rel=\"noopener noreferrer\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/files\/iconfinder_Download_files_folder_downloading_inbox_down_arrow_storage_1886904_1_480x480.png?v=1585664483\" alt=\"Download pdf\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cupcakes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e160g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e160g golden caster sugar\u003c\/li\u003e\n\u003cli\u003e3 medium free-range eggs, beaten\u003c\/li\u003e\n\u003cli\u003e160g self-raising flour\u003c\/li\u003e\n\u003cli\u003e2 tsp vanilla bean extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the buttercream\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e160g unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e270g icing sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla bean extract\u003c\/li\u003e\n\u003cli\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat the oven to 170°C\/150°C fan\/gas 3½. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to a thick smooth batter (this will take about 5 minutes).\u003c\/li\u003e\n\u003cli\u003eLine the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the center comes out clean. Leave to cool in the tin on wire rack.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.\u003c\/li\u003e\n\u003cli\u003eUse a small palette knife to spread dollops of icing onto the cooled cupcakes. Or, to make butterfly cakes, use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border no more than 1cm deep. Cut the cake circle in half to make butterfly wings.\u003c\/li\u003e\n\u003cli\u003eFill a disposable piping bag with the icing and cut off the (no need for a nozzle). Pipe the icing on top of the small holes in the cakes then place the cake wings on top. Sieve over icing sugar and enjoy straightaway or put in a sealable container and eat over the next few days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bakeworld","offers":[{"title":"Default Title","offer_id":32014437843025,"sku":"","price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2303\/6377\/products\/vanilla-fairy-cakes-768x960.jpg?v=1585664554","url":"https:\/\/www.bakeworld.ie\/products\/easy-butterfly-cakes","provider":"Bakeworld.ie","version":"1.0","type":"link"}