Remember earlier this month when I announced that today, February 29th, is Canada’s fourth National Cupcake Day – raising money for SPCAs and Humane Societies across the country? That’s right – today is all about cupcakes – and raising money to help animals in need all around Canada.
I’m thrilled to announce that I have surpassed my fundraising goal already but am hoping that this recipe might raise even more funds for a great cause. As I’m not able to host a bake sale today, I’m hosting a virtual/ in real life event – posting the recipe here and “in real life” I’ll take them to work today to share with my colleagues (because, well, Monday morning).
Today I’m sharing a recipe for simple vanilla cupcakes made a little bit fancy as I’ve turned them into butterfly cupcakes. These were something that I used to love as a kid and mum and I were recently talking about how much we used to enjoy (making and eating) them, so I wanted to give them a shot. The cake is a simple vanilla butter cake. Then the real magic starts…
First, you cut a small circle out of the top of the cupcakes. Then you put about a teaspoon of jam inside the cake…
Then, if you’re me, you top them with some 100s and 1000s (that’s nonpareils to those of you not from Australia)…
Jam and cream butterfly cupcakes
Vanilla butterfly cupcakes with jam and creamy frosting.
- 100g unsalted butter, room temperature
- 100g granulated sugar
- 2 eggs
- 1 tablespoon (15mls) pure vanilla extract
- 100g self-raising flour
- 1/2 tablespoon baking powder
For the frosting
- 50g cream cheese, room temperature
- 50g unsalted butter, room temperature
- 100g icing sugar, sifted
- 10 teaspoons (approximately) jam
- 100s and 1000s (nonpareils) - optional
- Preheat the oven to 350˚F/ 180˚C.
- Line a muffin tray with 10 cupcake liners.
- Beat the butter using an electric hand beater until soft and creamy.
- Add the sugar and beat at high speed until light and fluffy.
- Add the eggs, one at a time, then the vanilla extract, beating until well combined.
- Sift over the flour and baking powder and use a rubber spatula to fold the dry ingredients gently into the wet until just incorporated. The batter will be quite thick.
- Use a cookie scoop to portion out the mixture evenly between the cupcake liners.
- Bake for 25 minutes until the cakes are golden brown on top and a toothpick inserted into the middle comes out clean.
- Transfer to a cooling rack and leave to cool.
- Meanwhile, make the frosting:
- Beat the cream cheese, butter and icing sugar until smooth and creamy.
- Place in a piping bag fitted with a plain tip.
- To assemble:
- Once the cakes are cooled, use a small knife to slice a round out of the centre of each cake and carefully remove.
- Place a teaspoon of jam in the cavity, then top with the frosting.
- Cut each cake round in half then place on the frosting to make “wings”.
- Sprinkle with 100s and 1000s (nonpareils) if you wish.
Don’t they look cute?
Today, I’ll be sharing these cupcakes with my colleagues in return for donations. However, if you like the look of the recipe here today, you’re welcome to donate too. If you’d like to visit my “online bakery”, head to my personal page on the National Cupcake Day website, where you will be able to donate to the cause.
Donations will help shelters across Canada give a surrendered cat or dog a new forever home, rescue a neglected or abused animal and give them a second chance at a new life, and provide emergency surgery injured animals. Go on, the cats and dogs of Canada will thank you
Please note: This post contains Amazon affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!