Butterfly Cupcakes (Traditional British Butterfly Cakes)
Full recipe at christinascucina.com
- 1 jar raspberry jam, good quality; I like Mackays or Bonne Maman (you won't use the entire jar)
- 1 cup (8 oz) heavy whipping cream, whipped
- powdered sugar for dusting
- 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)
- 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)
- 6 eggs, beaten
- 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
- a good pinch of salt
Overview
Prep Time:
15 min
Cook Time:
30 min
Total Time:
45 min