Boozy Butterflies
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Boozy Butterflies

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Serves 1 - 12 Cakes

Cupcake butterflies with a creamy whisky icing

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  • 4oz golden caster sugar
  • 4oz butter, softened
  • 4oz self raising flour
  • 2 eggs, beaten lightly
  • 1tbs vanilla essence
  • 1tbs mixed spice
  • Milk to soften batter if necessary
  • For the Icing
  • 75g room temp butter
  • 150g icing sugar
  • 1/2 shot of whisky (scotch works well) - or to taste


    1. Preheat oven to Gas Mark 4 and line some cupcake tins with cases. Cream the sugar and butter in a bowl until pale and fluffy.
    2. Add the eggs gradually mixing well inbetween additions.
    3. Fold in the flour along with the essence & spice (and milk is necessary) and then spoon into the cases filling to the top.
    4. Place in the middle of pre-heated oven and bake for 20-25 mins until golden and springy to touch. Leave these in the tin for 5 mins and then transfer to a cooling rack until cold.
    5. While cakes are baking, cream the butter with the icing sugar and then gradually add the whisky to taste.
    6. Cut a circular hole in the top of each cake. Cut the piece of removed cake into two. Fill the holes with 2 tsb of icing and then place the cake pieces back on top like butterfly wings. Dust with Icing sugar if desired.

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