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1
Cream cheese cupcakes: Leave the butter and cream cheese to warm to room temperature.
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2
Sift together the flour and baking powder.
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3
Preheat the oven to 180C.
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4
Add the butter and cream cheese to a bowl and cream together with a whisk.
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5
Add the sugar and mix until the mixture becomes pale.
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6
Continue whisking whilst adding the well beaten egg and lemon juice a little at a time in that order.
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7
Sift in the cake flour and baking powder and fold in with a rubber spatula until there are no lumps left.
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8
Fill the muffin cups until about 80% full with batter and even out the surface.
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9
Bake at 180C for approximately 20 minutes.
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10
Pierce with a skewer and if no batter sticks when you remove it, take the cupcakes out of the oven and let cool.
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11
Cream cheese ganache: Melt the white chocolate and mix with the cream cheese and cream in a bowl suspended over a pan of hot water.
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12
Once melted, remove the bowl from the pan and leave to cool for a while before adding the green food colouring and white curacao.
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13
Mix well.
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14
Topping: Spread the cheese ganache over the cheese cupcakes.
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15
Add the raspberry chocolate to an icing bag and melt over a pan of hot water.
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16
Cut a 1 - 2 mm hole in the corner and pipe out butterfly wing shapes onto a baking sheet.
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17
Before it sets, decorate with star sprinkles and silver dragees, and chill in the refrigerator to set.
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18
If you draw the butterfly wing shapes beforehand, and place them under the baking sheet you can trace them and make better looking shapes.
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19
Once the ganache has hardened, gently press the butterflies on top of the cupcakes and you're done.
