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Strawberry Vanilla Butterfly Cakes

Strawberry Vanilla Butterfly Cakes

Ingredients

Scale
  • For the Vanilla Butterfly Cakes:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • For the Strawberry Cream Filling:
  • 1 cup fresh strawberries, finely diced
  • 4 oz mascarpone cheese
  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Strawberry Glaze:
  • 1 cup powdered sugar
  • 2 tbsp strawberry puree
  • 1 tbsp milk
  • For Garnish:
  • Freeze-dried strawberry crumbs
  • Fresh strawberry slices
  • Edible pearl dust (optional)

Instructions

  1. 1. Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until light and fluffy.
  4. 4. Add eggs one at a time, then mix in vanilla extract.
  5. 5. Alternate adding dry ingredients and milk, mixing until smooth.
  6. 6. Fill cupcake liners about 2/3 full.
  7. 7. Bake for 18–20 minutes until lightly golden and a toothpick comes out clean.
  8. 8. Cool completely.
  9. 9. Beat mascarpone, heavy cream, powdered sugar, and vanilla bean paste until fluffy.
  10. 10. Fold in diced strawberries.
  11. 11. Cut a shallow circle from the top of each cupcake and slice the removed piece in half to create butterfly wings.
  12. 12. Spoon or pipe strawberry cream into the center of each cake.
  13. 13. Place the two cake halves upright into the cream to form butterfly wings.
  14. 14. Mix powdered sugar, strawberry puree, and milk until smooth to create glaze.
  15. 15. Drizzle lightly over the wings.
  16. 16. Garnish with freeze-dried strawberry crumbs, strawberry slices, and pearl dust.
  17. 17. Serve chilled or at room temperature.
  • Author: Chef Stella

Nutrition

  • Calories: 265
  • Sugar: 21 g
  • Fat: 15 g
  • Carbohydrates: 30 g
  • Protein: 3 g