Gloverly Cupcakes

Butterfly Cupcakes

So, what should I do for my first post?! I guess I should start with something simple! The cupcakes I probably make most often are plain vanilla or chocolate – usually because they always go down well and they’re quick and easy to make, giving me plenty of time to decorate them! My favourite recipes are from The Hummingbird Bakery Cake Days book – they’re simple to make, they always come out perfectly and I know they taste good! And the decoration I’ve made the most? Probably these chocolate flutterbies. Although I’ve only made them four times – I like trying new things!

If you want to find out how to make these little flutterbies then

I first made the “flutterby” cupcakes for a friend, El, in the office – she wanted something girly and I’d seen these on Annie’s Eats and wanted to try them so I suggested them! I didn’t make them as bright as the ones on Annie’s Eats – mainly because I used white chocolate and added food colouring rather than using ‘candy melts’. There’s a limit to how much food colouring you can add to white chocolate before it curdles – gel food colourings work much better than liquid ones (I use Wilton).

The outline for the wings are made of dark chocolate – before these outlines set, the centres are filled with the coloured melted white chocolate/candy melts and then the edges swirled in using a cocktail stick. I then sprinkle them lightly with edible glitter. Annie’s tutorial on how to make the butterfly wings is really good and is what I followed the first time I made them. However, I’ve made them three times since and have now perfected the art of making them!

For my first attempt (above!) I did them all on one big sheet of greaseprrof. However, I now cut out individual squares of greaseproof paper for each pair of wings rather than doing them all on one big sheet. I pipe all the dark chocolate outlines in one go and then leave them to set. I then place these, one at a time, on a baking sheet/tin which I put over a bowl of boiling water – this heat melts the chocolate so that they can then be filled with the coloured chocolate.

The recipe for the cupcakes and buttercream are below… happy baking!

Vanilla Cupcakes (from The Hummingbird Bakery Cake Days)

Makes 16 (the recipe says makes 12-16 but I always get 16!)

280g caster sugar

240g plain flour

80g unsalted butter

1 tbsp baking powder

pinch of salt

240ml milk

2 eggs

1 tsp vanilla extract

Line 2 muffin trays with 16 cases. Pre-heat the oven to gas mark 5.

Mix the sugar, flour, butter, baking powder and salt together in a stand mixer (or rub in with your hands) until the mixture resembles fine breadcrumbs.

Beat the milk, eggs and vanilla together in a jug and then gradually beat into the dry ingredients until smooth (ensuring that you scrape down the sides of the bowls after each addition).

Divide the mixture evenly between the 16 cases and then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). I usually check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack. Decorate once completely cool.

Vanilla Buttercream (also from Hummingbird Bakery Cake Days)

500g icing sugar

160g butter

50ml milk

1/2 tsp vanilla extract

Beat the icing sugar and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere! Then slowly add the milk and vanilla. Once it’s all been added increase the speed and beat on high for 5 minutes until light and fluffy.

Add food colouring as desired.

Please note that this is meant to make enough for one batch of cupcakes i.e. 16 but I find it makes way too much! I actually halve it and still end up with plenty to ice 16 cupcakes!