Butterfly Cupcakes With Passionfruit Cream

• 8 tbsp (1 stick) butter, chopped, at room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 None eggs
• 3/4 cup plus 2 tbsp self-rising flour, sifted
• 2/3 cup milk
• None None Powdered sugar, for dusting
• None None FOR PASSIONFRUIT CREAM
• 3/4 cup heavy cream
• 1/4 cup passionfruit pulp

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat butter and sugar in a large bowl with an electric mixer on medium speed until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon into muffin cups, filling each 2/3 full.
3. Bake 20-25 mins, until a toothpick inserted into the center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
4. Beat cream in a medium bowl with electric mixer until soft peaks form. Fold in passionfruit. Using a sharp knife, cut a shallow circle out of the the top of each cupcake, about 1 1/2 inch wide. Cut tops in half. Spoon a little passionfruit cream into each cut-out. Arrange cake tops in cream to form wings. Dust with powdered sugar before serving.

butter, sugar, vanilla, eggs, flour, milk, powdered sugar, cream, heavy cream, passionfruit pulp

Taken from recipes-plus.com/api/v2.0/recipes/22139 (may not work)