Butterfly Cupcakes

Ingredients

• 500 g strawberries
• 175 g softened butter
• 150 g sugar
• 4 eggs
• 1 untreated lemon (juice and zest)
• 175 g flour
• 40 g ground almonds
• 1 tsp Baking powder
• 350 g whipping cream
• 1 Tbsp vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a cupcake or muffin tin with paper liners.

2. 2.

   Rinse, clean and drain the berries. Dice them into small cubes and set aside about half.

3. 3.

   Beat the butter with the sugar until fluffy. Whisk in the eggs, lemon juice and zest, then fold in the flour, almonds and baking powder. Mix well, fold in half of the strawberries, and fill the liners. Bake for about 25 minutes until golden brown. Remove from oven and let cool. Once cooled, cut a thin lid off each muffin and gently break it in the middle.

4. 4.

   Whip the cream with vanilla sugar until stiff peaks form, then fold in the remaining berries. Spread the strawberry cream over the muffins and insert the dough lids into the cream to create butterfly wings. Dust with powdered sugar before serving.