Butterfly Cupcakes with @mejuri 🦋
Inspired by Mejuri’s Nectar Collection, highlighting beautiful fine jewelry, adorned with butterflies and bees,’ I’ve created Butterfly Cupcakes with jam and cream. 🧁
¾ cup caster sugar
60g unsalted butter (at room temperature)
2 large eggs (at room temperature)
½ cup milk of choice
1 ½ tsp coconut oil, melted
1 tsp vanilla extract
1 cup plain flour
1 ¼ tsp baking powder
⅛ tsp salt
1/2 cup whipping cream
½ cup strawberry jam
Icing sugar for dusting
Preheat oven 160°C fan and line a cupcake tray with cupcake liners.
Cream the butter and sugar together until fluffy.
Add the eggs, milk, coconut oil and vanilla; beat until combined and slightly aerated.
Fold in the flour, baking powder and salt.
Distribute the batter between the 12 cupcake liners; bake for 20 - 25 minutes, or until slightly golden and a skewer comes out clean.
Allow to cool completely before carefully cutting a dome out of each cup cake, then slicing the dome in half.
Fill each cupcake hollow with a generous amount of jam and lightly whipped cream.
Place the dome half into the jam and cream so they look like wings.
Dust with icing sugar before enjoying.