

Vanilla and rose water butterfly cupcakes
Ingredients
- 100g reduced-fat spread
- ½ cup (110g) castor sugar
- 3 teaspoons vanilla extract
- 2 teaspoons rose water
- 2 eggs
- 1 ½ cups gluten-free baking mix (we used Healtheries) with 1 teaspoon baking powder stirred in
- ¼ cup skim milk
- 170g extra-light cream cheese, room temperature
- 1 teaspoon icingfrostingX sugar
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Instructions
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.
Variations
For those who have coeliac disease: Check baking powder and icing sugar are gluten free.
HFG tip
Rose waters can vary in strength, so add to taste.
Nutrition Info (per serve)
-
Calories 143cal
-
Kilojoules 600kJ
-
Protein 3g
-
Total fat 6g
-
–Saturated fat 2g
-
Carbohydrates 20g
-
–Sugars 12g
-
Dietary fibre 0g
-
Sodium 150mg
-
Calcium 60mg
-
Iron 0mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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