Name: British Butterfly Cakes
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup white sugar; 7 tablespoons butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 3/4 cup self-rising flour; Frosting:; 4 cups confectioners' sugar; 1/2 cup butter, softened

1
Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
2
Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
4
Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

British Butterfly Cakes

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