How to Make Caramel Butterfly Cupcakes

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 170°C (340°F).

   Line the cupcake tin/pan with patty pans/paper liners for cupcakes.
2. 2

   Step 2: Combine the butter

   Heat until everything is smooth and dissolved. , Let it cool for 10 minutes. , Crack in the egg and whisk to form a batter. ,, They are done when a skewer inserted in the cakes comes out clean.
   
   Time will vary slightly due to differences in ovens. ,, Whip until it is thick and takes shape.
   
   However, don't overdo it, or you will have butter and not cream.
   
   A nice little twist to your cream is before you whip it put a teaspoon of icing sugar in it just gives it a slightly sweeter taste. , Get a teaspoon and scoop the centre of the cupcake out.
   
   Only scoop about half way.
   
   Cut the scooped part in half. , Sit the two halves from the cake scoop back on top, side by side but slightly apart to form the butterfly shape. ,, Enjoy sharing these sweet caramel delights!
3. 3

   Step 3: milk chocolate

4. 4

   Step 4: golden syrup and brown sugar into a saucepan.

5. 5

   Step 5: Transfer this mixture to a bowl.

6. 6

   Step 6: Sift in the flours when the mixture has cooled.

7. 7

   Step 7: Use a tablespoon to divide mixture into the patty pans.

8. 8

   Step 8: Bake for 20 minutes or until light golden brown.

9. 9

   Step 9: Cool on a wire rack.

10. 10

    Step 10: Whip the cream in a blender

11. 11

    Step 11: or the old fashioned way by hand.

12. 12

    Step 12: Make the butterflies.

13. 13

    Step 13: Place one spoonful of whipped cream in the hole you just created.

14. 14

    Step 14: Repeat with the remaining cupcakes.

15. 15

    Step 15: Serve.

Detailed Guide

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