![Victoria Threader](https://cdn.mos.cms.futurecdn.net/v7YR2xBGiSXxgaZou3rnh.jpg)
Find out how to bake a shape in the centre of a cupcake with our hidden butterfly recipe. Just like our hidden heart cupcakes, these cupcakes are the perfect surprise for when you really want to wow friends and family.
Ingredients
For the pink cake (You need to make a 7/8” square cake for the butterflies)
- 75g caster sugar
- 75g butter, room temperature
- 70g self-raising flour
- 5g cornflour
- 2 medium eggs
- 15ml milk
- 1 tsp vanilla extract
- 1-2tsp red food colouring
For the cupcakes
- 150g butter, room temperature
- 150g caster sugar
- 150g self-raising flour
- 3 medium eggs
- 30ml milk
- 1tsp vanilla extract
For the reduced sugar buttercream
- 240ml milk
- 60g plain flour
- Pinch of salt
- 110g vegetable fat such as Trex
- 110g unsalted butter
- 220g caster sugar
- 1tsp vanilla extract
You will also need:
- Deep muffin tray
- 7 or 8” square cake pan
- 5cm x 3cm butterfly cookie cutter
To decorate (optional)
- Butterfly mould with 75g flower paste and red food colouring
- Piping bag and a Wilton 1B nozzle
- Pink and pearly sprinkles
WEIGHT CONVERTER
Method
- Preheat your oven to 160°C/320°F/Gas Mark 3 and grease your tin.
- To make the pink sponge, add all the ingredients into a large mixing bowl and mix on a medium speed until smooth. Add in 1 tsp of food colouring at a time to get your desired pink colour. If you want a darker colour add an extra 1 tsp.
- Place all the mixture into the square pan and level out with a spatular.
- Bake in the oven for 20 mins remove and cool in the tray for 10 mins before cooling on a wire rack. Once cool pop in the fridge to harden it slightly to make it easier to cut the shapes out.
- Remove the square sponge from the fridge and cut out 12 butterflies with your butterfly cookie cutter.
- Line your muffin tray with your muffin cases.
- Place all the ingredients for the cupcakes into a large mixing bowl and mix until smooth. Place 2 tbsp of mixture into the bottom of each case.
- Place a butterfly piece of sponge in the centre of the batter and then divide the remaining mixture over the tops of the butterflies, making sure you get the mixture between the wings.
- Mark each case so you know which way is forward, as you’ll need to know which way to slice to see the shape.
- Bake in the oven at 160°C/320°F/Gas Mark 3 for 25 mins. Remove from the oven and cool.
- To make the buttercream, heat the milk in a small saucepan, over a gentle heat. Whisk the flour and salt into the milk and continue to heat gently, while whisking continuously to avoid lumps, until the mixture takes on a thick pudding-like consistency. Leave to cool for 30 minutes.
- In a separate bowl, cream the vegetable fat, sugar, butter and vanilla until light and fluffy.
- When the flour mixture has cooled, add it to the creamed vegetable fat and butter mix one spoon at a time, beating with an electric whisk until all the mixture has been added. It will be very light in texture and quite white when it’s ready. Cool in the fridge for 15 minutes, this helps stiffen it slightly so it’s ready to pipe.
- If you want an icing swirl, add a Wilton 1B to a large piping bag and pipe a swirl.
- To make the butterfly toppers, colour the fondant with the food colouring and add to the moulds and leave to dry on a large sponge or folded tin foil. Add a butterfly and sprinkles to each cake.
<![CDATA[
Add a butterfly and sprinkles to each cake.
]]>
Top Tip for making Hidden shape cupcakes
You can play around with lots of different shapes, all you need is the right cookie cutter. We think hearts and flowers would also make cute centres.
You might also like…
![Victoria Threader](https://cdn.mos.cms.futurecdn.net/v7YR2xBGiSXxgaZou3rnh.jpg)
Victoria Threader is 'the queen of cupcakes' and a contributing Recipe Writer at GoodTo. Not only can she bake delicious cupcakes, she can decorate them too - with each of Victoria’s cupcakes topped with handmade edible toppers. Some of her most popular cupcakes include: rainbow cupcakes, hidden shape cupcakes and even giant cupcakes.
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
By Mary Berry Published
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Banana cupcakes
Banana cupcakes are a lighter, sweet and cake-ier version of the banana bread bake - the nation's favourite...
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
4 ingredients and 15 minutes to make this classic British dessert in your air fryer
You can make bread and butter pudding in an air fryer using just four basic store cupboard ingredients, thanks to one TikTok influencer's recipe.
By Ellie Hutchings Published