Accessibility links

 Please allow 5 – 7 days for your delivery

Thanks – Claire & Deb

 

Back to recipes

Blueberry Butterfly Cup Cakes

  • BAKE: 25
  • SERVES: 12

Ingredients

Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wrights Madeira Cake Mix 500g
  • Zest of 2 Lemons
  • Water 200ml
  • Vegetable Oil 60ml
  • Fresh Blueberries 100g
  • Mascarpone cheese 200g
  • Lemon Curd 75g
  • Fresh Blueberries 100g

ADD TO BASKET

METHOD

Method
Place the cake mix, lemon zest, water, and oil into a bowl and mix to a smooth batter, beating for 1-2 minutes.

Add the blueberries and mix until evenly dispersed.

Line a standard 12 hole muffin tray tin with muffins cases.

Divide the mixture between 12 muffin cases.

Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.

Allow to cool completely before decorating.

Mix the lemon curd with the mascarpone cheese until well mixed.

Cut out a circle from the middle of each cupcake.

Place a teaspoon of the topping in the middle of the cake.

Split the circle in half and place on top of the topping like butterfly wings.

Place 2-3 blueberries between the butterfly wings as per illustration.

Dust with icing sugar.

“I have just been out and brought every one of your cake mixtures, I always buy your cake and bread mixtures and I have always been very pleased with them. Carry on the good work. Regards, ”

Elaine Eggleton

Deb's Tips

These easily made butterfly cakes are deliciously different with mascapone & lemon curd instead of butter icing. The blueberries add texture and flavour to this appealing appetiser. Deb the Bread

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.