It was a rainy Sunday morning. I love rainy day but only on the weekend.
Why’s that? Because the best thing to do is laying on the bed for as long as I want under the warm quilt. It’s just so comfortable...
While I was half awake and half dreaming, out of sudden I had the mood for baking right away. It’s been awhile since I had an inspiration to do some baking. Hell yeah, I rushed to washing up and get busy in the kitchen with my first baking since??? (dunno how along ago)
Here you go…
Ingredients
375g self raising flour
180g butter, softened180g castor sugar
3 eggs, beaten
1tsp vanilla extract
1-2tbsp milk
Colored sprinkles, to decorate
Buttercream
Scant 100g butter, softened
380g icing sugar
½ tsp vanilla extract
What to do
(1) Preheat the oven to 190 degree. Put paper liners into shollow muffins pans.
(2) Sifted the flour into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in enough of the milk to make a pourable consistency.
(3) Divide the mixture among the paper liners. Bake in the preheated oven for 15-20 minutes, or until risen, firm and golden brown. Transfer the cupcakes to a wire rack to cool.
(4) For the buttercream, beat together the butter, icing sugar and vanilla extract until smooth.
(5) Use a serrated knife to cut a round from the top of each cake, then cut each round in half. Spread or pipe a little of the buttercream on top of each cake, then press the pieces of cake into it to resemble butterfly wings. decorate with the colored sprinkles.
