Easter Cupcakes "Butterflies"

Table of contents:

Easter Cupcakes "Butterflies"
Easter Cupcakes "Butterflies"

Video: Easter Cupcakes "Butterflies"

Video: Easter Cupcakes "Butterflies"
Video: Baking Basics: Episode 4: Butterfly Cupcakes 2024, March
Anonim

Cute cupcakes decorated with raspberry jam with whipped cream and colorful butterflies are very simple to prepare and turn out to be hearty and fragrant.

Easter cupcakes
Easter cupcakes

It is necessary

  • For the test:
  • - 160 g butter;
  • - 120 g icing sugar;
  • - 165 g of wheat flour;
  • - 1 1/2 tsp baking powder;
  • - 3 eggs;
  • - zest of 1 lemon;
  • - 1 teaspoon of lemon extract;
  • For the cream:
  • - 3/4 - 1 glass of raspberry jam;
  • - 250 ml heavy cream;
  • - 1 tbsp. a spoonful of powdered sugar;

Instructions

Step 1

For muffins, sift flour and combine with baking powder.

Step 2

Whisk the butter and icing sugar until fluffy and smooth. As you add eggs to the mixture, one at a time, continue beating until smooth. Add lemon zest and whisk again.

Step 3

Combine the flour mixture with the creamy mass.

Step 4

Divide the dough into pre-oiled tins. Bake the muffins at 180 ° C for 20 minutes.

Step 5

Prepare the cream - whip the cream, gradually adding the icing sugar.

Step 6

From the cooled cupcakes, cut off the tops of the "caps" with a knife, cut them in half - these will be the wings of butterflies.

Step 7

Put a spoonful of raspberry jam on top of each cupcake, then decorate with cream, attach the wings. Sprinkle with powdered sugar.

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