Butterfly Cupcakes Recipe

Name: Butterfly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine, soften; ½ cup sugar; 1 ¼ cups self-rising flour; 2 large eggs; 2 tablespoons unsweetened cocoa powder; 1 ounce dark chocolate, melted; ⅓ cup butter, softened; 1 ⅓ cups powdered sugar; 1 tablespoon lemon juice; 12 lemon, zest of; powdered sugar

Servings: persons

½ cup margarine, soften
½ cup sugar
1 ¼ cups self-rising flour
2 large eggs
2 tablespoons unsweetened cocoa powder
1 ounce dark chocolate, melted
⅓ cup butter, softened
1 ⅓ cups powdered sugar
1 tablespoon lemon juice
12 lemon, zest of
powdered sugar

1
Preheat oven to 350F Place 12 cupcake holders in a muffin pan.
2
Place all of the ingredients for the cake, except the melted chocolate in a large mixing bowl and beat with an electric mixer until just smooth.
3
Beat in the chocolate; spoon equal amounts of the batter into the cupcake holders, filling them about 3/4 the way full.
4
Bake for 15 minutes, or until springy to the touch.
5
Transfer to a wire rack and let cool.
6
To make the butter cream, place the butter in a mixing bowl and beat until fluffy, them gradually beat in the powdered sugar.
7
Beat in the lemon rind and gradually beat in the lemon juice.
8
When the cupcakes are cool, cut the top off of them, using a serrated knife.
9
Cut each top in half and spread or pipe the butter cream frosting over the cut surface of each cake and push the two top pieces of the cake top into the frost to form wings.
10
Sprinkle with powdered sugar.

739

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup margarine, soften, ½ cup sugar, 1 ¼ cups self-rising flour, 2 large eggs, and more.

Yes, Butterfly Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfly Cupcakes

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