Orange And Passion Fruit Butterfly Cupcakes – a delicious recipe with butter, sugar, orange, eggs, flour, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
For the batter, beat butter, sugar and zest together with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Fold in flour alternating with combined orange juice and passion fruit. Spoon batter evenly into liners until 2/3 full. Bake 20-25 mins, until golden. Transfer to a wire rack and cool completely.
3
To ice and decorate cupcakes, use the tip of a sharp knife to cut a circle from the top of each, angling toward the center. Remove cake circles and cut in half. Fill holes with whipped cream. Position cake pieces in cream to form butterfly wings. To serve, dust with powdered sugar and spoon extra passion fruit between butterfly wings.
675
kcal
Calories
42
g
Fat
67
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 tbsp butter, softened, 3/4 cup sugar, 1 None orange, zested, 2 None large eggs, and more.
Yes, Orange And Passion Fruit 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.
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