Vanilla and rose water butterfly cupcakesReviewed by our expert panel
(at time of publication)
- 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 trim milk
- 170g extra-light cream cheese, room temperature
- 1 teaspoon icingfrostingX sugar
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.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 0g
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