Vanilla and rosewater butterfly cupcakes
Please log in to save or rate. Serves: 12 (makes 12 cupcakes)Time to make: 35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
Total cost: $7.20 / $0.60 per serve
(at time of publication)
- 100g reduced-fat table spread
- 1/2 cup (110g) caster sugar
- 2 teaspoons vanilla extract
- 3 teaspoons rosewater
- 2 eggs
- 1 1/2 cups (200g) gluten-free self-raising flour
- 1/4 cup skim milk
- 170g extra-light cream cheese, softened
- 1 teaspoon pure icing sugar
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cases.
Step 2 Put table spread, caster sugar, vanilla extract and 2 teaspoons of the rosewater in a small bowl; 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.)
Step 3 Transfer egg mixture to a large bowl. Stir in half of the flour, then stir in half of the skim milk; repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-pan cups and bake for 15 minutes. Leave cooked cupcakes to stand in muffin pan for 2 minutes, then transfer to a wire rack to cool.
Step 4 Place remaining rose water 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 top of each cupcake, leaving a 1 1/2cm edge. Cut cake tops in half.
Step 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.
HFG tip
Rose waters can vary in strength, so add to taste.
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