This recipe is so easy, versatile and really, REALLY delicious!

All you need is one bowl, an electric mixer and an oven and you are in business.

Now, these cupcakes are good just as they are but I was really wanting to experiment with some different frostings, sprinkles and also try a chocolatey twist on the standard vanilla flavoured butterfly cake.

I came across a lemon frosting I have been wanting to try in one of my many cookbooks so thought this would be a perfect opportunity. I also used a very basic vanilla frosting recipe and thought I would add some sprinkles to give it some crunch and not to mention pretty things up a little. I also wanted to make sure I knew which was lemon and which was the vanilla 🙂 Last but certainly not least are the chocolate butterfly cakes because lets be honest, who doesn’t love a butterfly cake?

You could use just about any frosting (or icing) on these cupcakes I think, the only limit you have is your imagination.

I got this cupcake recipe from www.marthastewart.com and have only tweaked it a tiny little bit. To check out the original version click here.

Here is my take on one amazing cupcake served 3 ways –

(Makes 18 regular size cupcakes or 36 mini cupcakes)

Ingredients –

3/4 cup cocoa powder

1 1/2 cups plain flour

1 1/2 cup sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

pinch of salt

1 large egg

1 egg white (I find that just the white makes the cupcakes slightly lighter)

3/4 cup warm water

3/4 cup sour milk (or buttermilk)

2 tsp vanilla

Method –

Preheat oven to 175’C (350’F)

Place cupcake liners in cupcake tray, set aside.

In a large bowl sift cocoa powder, flour, sugar, baking powder, baking soda and salt.

Add to sifted ingredients whole egg, egg white, water, sour milk and vanilla and

Whisk with an electric mixer until well combined and smooth (about 3 mins, I thought this batter looked a little thin and runny but it turned out just perfect).

Fill cupcake liners no more than 2/3 full, anymore will see them overflow. They will still taste good they just wont be as pretty.

Bake for approx 20 mins or until top springs back when lightly touched and toothpick comes out virtually clean with just a few moist crumbs attached.

And now for the frosting….

The lemon frosting turns out to be more of a glaze I think. Its certainly not a thick frosting. You can barely even see its on once your done, but I think it tastes wonderful. Its sweet and a little sour and I think goes very nicely with the chocolate cupcake. I think its very subtle for a lemon flavouring.

All you need is –

Ingredients –

1 Lemon, juiced squeezed and reserved.

4 ounces (about 100g) of icing sugar

splash of water

Method –

Combine icing sugar and lemon juice in a medium bowl.

Gradually add a splash of water just to really help you get a good consistency, then  you are good to go. I have found it best to really give it a good stir and let it sit for a few minutes just to make sure the icing sugar dissolves so its not grainy.

To frost (or glaze my cupcakes) I found it easiest and least messy to hold the cupcake by its little paper cupcake liner and just dip the dome into bowl. This way to can make sure you get a good even coating and allow the excess to drip back into the bowl. Then just set aside, or go ahead and bite right into it. I know I couldn’t resist 🙂

For the Vanilla frosting –

Ingredients –

1/2 cup icing sugar

1/4 tsp vanilla

1 Tbsp (approx) of milk (I used skim)

Method –

In a medium bowl combine all ingredients, gradually adding milk until a good smooth consistency is reached and the mixture is smooth.

To frost your cupcakes with this type of frosting I found it easiest and least messy to hold the cupcake by its little paper cupcake liner and just dip the dome into bowl. This way to can make sure you get a good even coating and allow the excess to drip back into the bowl. Then just set aside and then if you choose to add sprinkles then sprinkle to your hearts content 🙂

Lastly for the chocolate butterfly cakes –

Ingredients –

Cream (whipped)

Jam

Decorative (and edible) silver balls for eyes if you want to add them

icing sugar for dusting

Method –

Carefully cut of the cupcake dome and set aside.

Cut each dome in half, this will be your butterfly wings. Now spread the now flat cupcake tops with a little jam.

Add a dollop of cream.

Carefully place your butterfly wings into the cream on slight angles.

Pop your sliver balls in to give your butterflies sparkly little eyes.

Finally dust with icing sugar. They are almost to cute to eat don’t you think….almost…

Nutritional info (approx. for cupcakes) only per serve –
Obtained using fatsecret.com

Calories – 90 cal

Fat – 0.64g

Carbs – 20g

Protein – 1.99g