Berry Butterfly Cupcakes

Prep: 20 mins
Cook: 20 mins
Servings: 12
Berry Butterfly Cupcakes

Take a trip down memory lane with these Berry Butterfly Cupcakes created in partnership with Brighter. Butterfly Cupcakes have been a birthday staple for decades. They are perfect for big and little kids and are super easy to make.


  • 1¾ cups White Wings self-raising flour, sifted
  • ¾ cup CSR Caster Sugar
  • 2 free-range eggs
  • 120g butter, melted
  • ½ cup full cream milk
  • 1 tbsp vanilla extract
  • 300ml thickened cream
  • 1 tbsp vanilla bean paste
  • 1 tbsp CSR Pure Icing Sugar, plus extra for serving
  • ½ cup raspberry or blackberry jam
  • 2 cups fresh berries, sliced


  1. Preheat oven to 180°C. Line a 12-hole muffin tray with paper cases.
  2. In a large bowl, mix together flour and caster sugar. Add eggs, butter, milk and vanilla. Whisk until smooth.
  3. Spoon cake batter into prepared tray. Bake in the oven for 15-20 mins.
  4. Make chantilly cream by whipping cream, vanilla bean paste and icing sugar to soft peaks. Transfer to a piping bag.
  5. To construct butterfly cakes, remove the top of each cake using a serrated knife. Cut top piece in half to create ‘wings'.
  6. Remove a small amount from the centre of each cake. Fill with a teaspoon of jam. Pipe chantilly cream on top and secure wings in place
  7. Finish with a dusting of icing sugar and slices of fresh berries in the centre. Serve immediately, or keep chilled.