Vanilla and rose water butterfly cupcakes
Time to make: 35 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 100g reduced-fat spread
- 1/2 cup (110g) castor sugar
- 3 teaspoons vanilla extract
- 2 teaspoons rose water
- 2 eggs
- 1 1/2 cups gluten-free baking mix (we used Healtheries) with 1 teaspoon baking powder stirred in
- 1/4 cup trim milk
- 170g extra-light cream cheese, room temperature
- 1 teaspoon icingfrostingX sugar
Total fat 6g
Saturated fat 2g
Dietary fibre 0g
1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with paper cases.
2 In a small bowl place spread, castor sugar, 2 teaspoons of the vanilla and rose water. Beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate at this stage.)
3 Transfer egg mixture to a large bowl. Stir in half the baking mix then stir in half of the milk. Repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-tin holes and bake for 15 minutes. Leave cooked cupcakes to stand in muffin tin for 2 minutes then transfer to a wire rack to cool.
4 Place remaining vanilla in a small bowl with cream cheese. Stir to combine. Use a sharp knife to cut a 2cm-deep x 3cm-wide diamond-shaped piece from each cupcake top, leaving a 1.5cm edge. Cut cake tops in half.
5 Fill holes on cupcake tops with cream-cheese mixture. Arrange cake-top halves in cream cheese to form wings. Dust with icing sugar and serve.
For those who have coeliac disease: Check baking powder and icing sugar are gluten free.
Rose waters can vary in strength, so add to taste.