Butterfly Royal Icing Berry Compote Cupcakes

These little delectable cupcakes are one of my favourite summertime treats to bake, although they take a steady hand and a lot of patients the results are gorgeous. Of course of could always not add the butterflies and eat these cupcakes just with the berry compote; they didn't last long in my household; let's just say I baked them in the morning, went to work and by the time I got back there wasn't any left!

Vanilla Cupcakes: 

• 110g/4oz butter 
• 110g/4oz caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 2 tbsp milk

-Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases

• 1. Cream together the butter and sugar until smooth and light in colour
• 2. Lightly whisk the eggs with vanilla and gradually mix into the butter mixture
• 3. Sieve in the self raising flour in 2 parts 
• 4. Mix until a smooth batter forms and thin out with a little dash of milk
• 5. Bake for 10 - 12 minutes until golden brown and place on a cooling rack to cool

Berry Compot filling: 

50g frozen/fresh berries
1 tsp water
1 tsp caster sugar

1. Place all ingredients into a small pan and place on a low heat for around 10 minutes until the berries have slightly softened and the berries are submerged in a bit of liquid.
2. Take off the heat and cool 
3. Using a knife cut out the middle of the cupcake and place a tea spoon of berries in the center
4. Repeat until all cupcakes are filled with this delicious mix

Buttercream:

• 140g/5oz soften butter
• 280g/10oz icing sugar
• 1-2 tbsp milk
• a few drops red food colouring
• Star nozzle and piping bag

1. Cream together the butter and icing sugar until light in colour

2. Add a few drops of milk so the icing is slightly easier to pipe

3. Add red food colouring to create a light pink shade

4. Place into piping bag and swirl on top of the cooled cupcakes

Butterfly royal icing topper: 

1.5 oz warm water
1.25 tablespoons meringue powder
1/4 teaspoon cream of tartar
225g icing sugar (powdered sugar for the Americans reading)
piping bag

1. Whisk together the meringue powder with water for 30 seconds

2. Add the cream of tartar and whisk for another 30 seconds 

3. Sieve in the icing sugar and whisk for 10 minutes 

4. Place into a piping bag and cut a little slit at the top small enough to pipe fine lines

5. Print a butterfly template or pipe free hand on a piece of parchment paper on silpat mat butterfly designs.

6. Allow to dry out over night

7. Carefully remove and place on top of your beautiful cupcakes.

There you have it, delicate butterfly berry cupcakes; I hope these impress guests at summer garden parties or just indulging them at home watching Netflix... whatever you want, Enjoy xx