Butterfly Cupcakes

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For decoration:

125 ml cream, whipped
Jam, raspberry or strawberry flavor
powdered sugar

Instructions

Preheat the oven to 180 degrees and line a muffin tin (12 pieces) with paper liners.
Briefly mix the softened butter with the sugar, add the eggs and stir in briefly. Mix the flour, cornstarch, baking powder and salt. Briefly stir into the butter mixture together with the milk and vanilla extract so that everything is well combined. Now pour the dough 2/3 full (a well heaped tablespoon) into the muffin tins. Bake in the preheated oven for 30 minutes until they have a light color. Let cool on a wire rack.
Whip the whipped cream until stiff and sweeten to taste. Now cut off the lid of the muffins with a sharp knife. Not horizontally, but slightly pointed inwards towards the middle. So that you have a light funnel in the middle when the lid is gone. Leave a small edge of about 5 mm on the outside of the muffin.
Now put a good dollop of whipped cream in the hollow of the muffin. The removed lid is dusted with powdered sugar and cut in the middle. Now you put the wings (two per muffin) on the cream. The powdered sugar side should face inwards and the cut surface should be on the cream. Then you put some of the jam in the middle of the wings as a body. The dough always makes 13 pieces for me.

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