Strawberry Butterfly Cake

Princes Strawberry Butterfly Cupcakes, the perfect kid-friendly recipe to make with your little ones!

Ingredients:

For the cupcakes:

160g unsalted butter

Softened 160g golden caster sugar

3 medium free-range eggs, beaten

160g self-raising flour

2 tsp vanilla extract

For the buttercream:

160g unsalted butter

Softened 270g icing sugar

1 tsp vanilla extract

For the Strawberry filling:

1 can Princes canned Strawberries – drained

Heat the oven to 170°C/150°C fan. Put all the cupcake ingredients in a large mixing bowl. Using an electric hand mixer or wooden spoon, beat together to form a thick smooth batter.
Line a muffin tin with 12 paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen, golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Meanwhile, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth.
Drain the canned strawberries and blend until smooth.
Use a small sharp knife to cut a circle of cake out of the top of each cupcake leaving a small border. Cut the cake circle in half to make butterfly wings
Put a spoon of the blended strawberries into the hole that has been made in the cupcake. Spoon some buttercream icing on top of the blended strawberries then place the cake wings on top.

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