Sarah, the Cooking Specialist recipe of the week!

One recipe that has been really working well with all kids is butterfly cakes.

3 cups all-purpose flour

4 teaspoons baking powder

2 stick butter, must be soft for easy mixing

2 cup sugar

6 large eggs

2 teaspoons vanilla

1.5 cup milk

cupcake liners

  1. Preheat oven to 350F and line two 12 muffins tins.
  2. Sift the flour and baking powder into a large mixing bowl.
  3. Add the butter, sugar, eggs, vanilla, and milk.
  4. Using electric beaters, beat the ingredients together slowly at first, then increase the speed when the mixture begins to come together. Continue beating for 2-3 minutes the mixture becomes light and airy. Scrape down the sides from time to time to ensure even mixing. The mixture should be soft enough to drop easily from a spoon. If it seems too stiff, add 1 or 2 more teaspoons of milk and beat again.
  5. Using a tablespoon, transfer the mixture equally into the paper liners.
  6. Bake in a hot oven for 15-20 minutes, or until golden and well risen.
  7. Leave to cool completely on a wire rack.
  8. Take a sharp knife and cut the top each cupcake at a circular angle about a half an inch from the edge of the cake, so that you remove a cone shaped round, leaving a cavity in the center. cut each cone in half and set aside these will form the wings of the butterfly.
  9. Fill each cupcake with a teaspoon of whipped cream. Place the two cone shaped pieces of cake on top like butterfly wings.
  10. Dust, using a sieve, each cupcake lightly with powdered sugar or cocoa.

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