Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Boozy Butterflies
Makes Cakes
Easy
Total time:
Plus 25 mins cooking time
Cupcake butterflies with a creamy whisky icing
Skip to ingredients
- 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
Method
step 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.step 2
Add the eggs gradually mixing well inbetween additions.step 3
Fold in the flour along with the essence & spice (and milk is necessary) and then spoon into the cases filling to the top.step 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.step 5
While cakes are baking, cream the butter with the icing sugar and then gradually add the whisky to taste.step 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.
