This is a regular cake recipe which I turned into cupcakes. The normal recipe makes 2 round cakes which are then sandwiched together with jam and cream, so to make them individually I turned them into butterfly cakes. Cute and delicious.
270ml coconut milk
1 ½ desiccated coconut
1 1/3 caster sugar
1 2/3 self-raising flour
Mix the coconut and the coconut milk together in a small saucepan over medium heat until it reaches a simmer. Take it off the heat and allow to cool to room temperature. Preheat the oven to 180C.
Cream the butter and sugar in a large bowl. Add the eggs one at a time, beating briefly after each addition. Sift in 1/3 cup of the flour and fold it in to the batter with a large metal spoon. Fold in the coconut mixture, and then the rest of the flour until all combined. Spoon into lined cupcake trays, bake at 180C for about 30 minutes, until golden on top. Cool on wire racks.
Assemble the cakes just prior to serving, otherwise they go a bit soggy and sad. Using a sharp knife, cut out a round section from the top of the cupcake.
Fill the hole with jam, and then a dollop of cream. (I cheated a little and used the whipped cream in a can from the supermarket)
Take the piece that was cut out of the cupcake and slice it in half, then set these halves on an angle in the cream to make the butterfly wings. Enjoy!
These can be made using any cupcake recipe that you like – vanilla, chocolate, whatever… All yummy!