If you want a super simple treat in a flash, try this recipe for Butterfly Cupcakes with Peanut Butter Icing

1 x 650 g Ina Paarman’s Chocolate Cake Mix
3 extra large eggs at room temperature
1 cup (250 ml) canola oil
1 cup (250 ml) hot black coffee
24 dark brown paper cups

Peanut Butter Icing
3 T (45 ml) real butter at room temperature
¾ cup (180 g) smooth peanut butter
± ½ cup (125 ml) milk
1 x 250g Ina Paarman’s Vanilla Icing Kit

How to
Adjust the oven rack to the middle position.

Preheat the oven to 190°C.

Line two muffin pans with paper cups. Mix according to package instructions. Divide chocolate cake mixture between paper cups.

Bake for 15-20 minutes. Leave to cool completely.

Peanut Butter Icing
Cream the butter and peanut butter together until light and fluffy. Add the milk and cream it in.

Add the Icing Mixture and beat it in slowly until well blended. If too stiff add another tablespoon or two of milk.

Spoon half of the mixture into the piping bag fitted with the orange nozzle.

Use a small sharp pointed knife, held at an angle, and cut a cone out of the top of each cup cake.

Pipe the hollow with peanut butter icing. Cut the cupcake cones in half and place the halves at a 45° angle onto the icing as shown in picture. Pipe with a little row of rosettes between the Butterfly wings.

By: Ina Paarman

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