Sweets and drinksBaked GoodsEurope and North America15 to 20 minutes baking
Butterfly cupcakes turn a plain baked cake into something that looks carefully made. The tricky part is the mixing, since beating hard at the last step leaves the cakes tough and dense.
The butter and sweetener are beaten with a mixer until pale, then the eggs, milk and vanilla go in. The flour is folded through with a spatula only until even, and there it stops.
This batch weighs about 931g, at roughly 296 calories per 100g.
Method
Heat the oven to 177 degrees C. Line a 12 hole muffin tin with paper cases.
Beat 150 grams of unsalted butter with 99 grams of kOBE Monk Fruit Blend until pale and combined.
Add 3 eggs, 125 ml of oat milk and 1 teaspoon of vanilla and beat until just combined.
Add 187 grams of sifted self raising flour and fold it through with a spatula until even.
Divide the batter between the 12 paper cases and bake for 15 to 20 minutes until golden, then cool completely.
Cut a shallow round from the top of each cake and cut that round in half.
Whip 200 ml of whipping cream. Spoon a little onto each cake, set the two halves in at an angle like wings, add a small piece of strawberry and dust with kOBE Monk Fruit Blend.
Tips
Self raising flour already contains the raising agent, and without it use all purpose flour with baking powder as directed on the packet.
Fold the flour in with a spatula at the last step so the cakes do not turn tough.
The shallow round cut from the top and halved is what becomes the two wings.
Whip the cream while it is properly cold, since warm cream never comes up to peaks.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.