Name: Make everyone smile with our delicately delicious Plum and Pistachio Butterfly Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 100g butter, softened; 2 tbsp pistachio spread; ½ cup caster sugar; 1 tsp vanilla extract; 2 eggs, lightly beaten; 1½ cups self-raising flour; ½ cup milk; ½ cup plum jam; Finely chopped pistachios, to decorate; PISTACHIO CREAM; 300ml tub thickened cream; ¼ cup pistachio spread

Make everyone smile with our delicately delicious Plum and Pistachio Butterfly Cakes

One simply won't be enough.

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Makes 12 cupcakes

Prep

25M

Cook

20M

Total

45M

TIP: Cupcakes can be made one day ahead. Fill with jam and pistachio cream on day of serving.

Ingredients

100g butter, softened

2 tbsp pistachio spread

½ cup caster sugar

1 tsp vanilla extract

2 eggs, lightly beaten

1½ cups self-raising flour

½ cup milk

½ cup plum jam

Finely chopped pistachios, to decorate

PISTACHIO CREAM

300ml tub thickened cream

¼ cup pistachio spread

Method

Step 1

Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.

Step 2

Beat butter, pistachio spread, sugar and vanilla in small bowl of an electric mixer until pale and fluffy. Beat in eggs one at a time until combined. Transfer to a large bowl.

Step 3

Stir in sifted flour and milk in two batches, until smooth. Divide mixture evenly among paper cases.

Step 4

Cook in a 180°C preheated oven for about 20 mins, or until cakes are golden and just firm when lightly touched in the centre. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Step 5

PISTACHIO CREAM Beat cream and pistachio spread in same, clean small bowl of electric mixer until firm peaks form. Spoon into a piping bag fitted with a 11mm star nozzle.

Step 6

Using a small, sharp knife, cut a circle from the top of each cake, about 2cm deep. Cut cake circles in half and set aside. Place 1 tsp of jam into the hollow in each cake. Pipe pistachio cream over jam. Insert halved cake circles into cream to resemble wings, as pictured. Spoon a little of the remaining jam between the wings on each cake. Sprinkle with pistachios.

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