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Blueberry Butterfly Cup Cakes

  • BAKE: 25
  • SERVES: 12


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



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

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