Thinking of making something different for this Chinese New Year? Instead of the usual cookies to serve your guests, try making these easy-to-make pretty butterfly cupcakes.
Filled with thick cut orange fruit spread and fresh Mandarin orange segment, these refreshing cupcakes taste so good with the mix of tangy, zesty fruit spread and the buttery goodness of the cake. Select jam with 100% fruits without added sugar.
See how I bake these delightful cupcakes by clicking on the image below to view my video tutorial.
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YouTube link: https://youtu.be/bGGSy-kGoXg
Makes about 20 cupcakes
- 250 g salted butter melted
- 6 large eggs
- 170 g caster sugar
- 2 tsp vanilla extract
- 250 g self-raising flour sifted
- Thick Cut Orange Fruit Spread (100% fruit with no added sugar)
- 2 small Mandarin Oranges
- Icing sugar for dusting
Melt butter and set aside to cool down.
Add eggs and sugar into a mixing bowl. Using an electric cake mixer, whisk until egg mixture turns very light, fluffy and pale in colour.
Mix in vanilla extract.
Mix in half the melted butter and then the remaining half.
Mix half the sifted flour into the egg mixture and then the remaining half.
Using a whisk, mix half the sifted flour into the egg mixture and then the remaining half.
Make sure that the flour is thoroughly mixed in.
Pour batter into paper cups up to ¾ full. Bake in a preheated oven at 170°C for about 12 to 15 minutes until golden brown. Cool the cupcakes on a wire rack.
Once completely cooled down, cut out the centre of each cupcake, angling the knife at about 45º angle.
Then cut the loose piece in half to resemble “butterfly wings”.
Fill the centre of the cupcake with orange jam
Arrange the 2 halves into the jam and a fresh Mandarin Orange segment in between the 2 “wings”
Dust the top of the cupcake generously with icing sugar