Ingredients

The following ingredients have 12 Servings
  • 175 g softened butter
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk
  • 2 tsp vanilla extract
  • red and blue gel food colourings
  • 75 g softened butter
  • 175 g icing sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk
  • red (white & blue sprinkles)

Instruction

  • Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
  • Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between two bowls. Colour one mixture blue and one red.
  • Divide half of the blue cake mixture between six of the muffin cases. Divide half of the red cake mixture between the remaining six cases.  Divide the remaining cake mixtures between the muffin cases, adding the red cake mixture on top of the blue and vice versa. Smooth over the tops with the back of a spoon.
  • Bake for 20-25 minutes until risen and springy to the touch.
  • Once the cakes are cooked, transfer to a wire rack to cool.
  • Whilst the cakes are cooling, make the buttercream icing:
  • Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
  • Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Spoon the buttercream into a piping bag with a star nozzle.
  • Using a small sharp knife, cut a disk from the top of each cake.
  • Cut the disks of cake in half to make butterfly wings. Set aside.
  • Pipe a small swirl of buttercream into the centre of the cake.
  • Push the butterfly wings into the cake, rounded side first. Add red wings to the blue topped cakes, and blue wing to the red topped cakes.
  • Top with red, white and blue sprinkles.
  • Finish your cupcakes with paper flags if wanted, for an extra patriotic touch!