Wheat Free Butterfly Cupcakes Recipe at MyDish

Wheat Free Butterfly Cupcakes

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Method


  • Pre heat the oven to 190c, gas mark 5 or 375F

  • 1. Cream the butter and sugar togther until light and fluffy using an electric whisker.
  • Gradually add the egg, beating constantly. Add 1 dessert spoon of warm water and the vanilla.
  • Gently fold in the flour.

  • 2. Place mixture in cupcake cases either 12 small cases or 9 large cases and bake for 20 minutes.

  • Cream Cheese Frosting
  • 300g icing sugar, sifted
  • 50g unsalted butter
  • 125g cold cream cheese

  • 1.Beat the icing sugar and butter together with an electric whisker on a medium-slow speed until the mixture comes togther and is well mixed.

  • 2.Add the cream cheese and beat until completely incorporated.
  • Turn the Mixer to high speed and continue beating until the frosting is light and fluffy for another 5 minutes.
  • Do not overbeat as it will become runny.

  • 3. When the butterfly cakes have cooled, spread the frosting on the top and decorate with sliced fresh strawberries to make buttefly wings.
  • Or cut the top of the cupcake where it has risen, fill the hole with cream cheese frosting, cut the cake top in half and place on top of the cake to resemble wings.

  • Garnish with crushed pecans or use whole pecans if fruit is not desired.

  • http://www.youtube.com/watch?v=QhMDPMsFW1M


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    Ingredients

    • 100g spreadable butter
    • 100g caster sugar
    • 2 medium free range eggs
    • 1 teaspoon vanilla extract/essence
    • 100g wheat free and gluten free flour
    • 1 teaspoon baking powder
    • 300g icing sugar, sifted
    • 50g unsalted butter
    • 125g cold cream cheese
    • 8 strawberries
    • handful whole and crushed pecans

    By Views 1364  Added Sun Jul 18 2010



    I have devised this receipe from several different cook books and used wheat free and gluten free flour because I prefer not too eat wheat because of an intolerance.

    This receip

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