Tuesday, May 11, 2010

Marble Butterfly Cupcakes

Photography by Steve Brown

Melted butter, to grease pans
1/2 cup sugar
2 eggs, lightly whisked
1/4 cup milk
1 x 140g container apple fruit purèe
1 tsp vanilla extract
1 2/3 cups self-raising flour, sifted
2-3 drops pink liquid food coloring
1 1/2 Tblsps cocoa powder
1 Tblsp hot water
1/4 cup French Vanilla Whipped Cream
1/4 cup raspberry jam
Icing sugar (for dusting)
Preheat oven to 350°F. Brush twelve 1/3 cup capacity muffin pans with melted butter to lightly grease.

Use a wire balloon whisk to whisk together the sugar, egg, milk, apple purèe & vanilla in a medium bowl until well combined. Sift the flour over the egg mixture. Use a large metal spoon to fold the flour into the egg mixture until combined.

Divide the cupcake batter among 3 bowls. Add the pink liquid food coloring to 1 portion & stir until well combined. Combine the cocoa powder & hot water in a small bowl & add to another portion. Stir until well combined.

Place alternate spoonfuls of the 3 mixtures into prepared pans. Use a toothpick to gently swirl batters together to create a marble effect. Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack for 30 minutes or until cooled to room temperature.

Use a small sharp knife to cut a 1.5cm thick disc from the top of each cupcake, leaving a 1.5cm-wide border. Cut the discs in half to make 2 semicircles.

Place a teaspoonful of Whipped Cream in the centre of each cupcake. Top with a teaspoonful of jam. Arrange the semicircles in the filling to form "wings". Dust the cupcakes with icing sugar & serve immediately.

Makes 12 cupcakes.

Good Taste - October 2004, Page 94
Recipe by Jan Purser