use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Butterfly Cupcakes

Recipe and image credit - Chantelle Kechebashian
recipe image Butterfly Cupcakes


  • 2/3 cup plant-based spread
  • 1 cup caster sugar
  • 1 and 1/2 cups self-raising flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 250 ml Flora Thickened Plant Cream
  • 1/4 cup icing sugar (and 1 extra teaspoon to dust)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh berries

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 180 Celsius. Mix flour and sugar in a bowl and make a well. Add spread and vanilla.
  2. Beat the egg before adding to the bowl. Combine the mixture well using an electric mixer. Spoon into 12 cupcake liners or muffins tins and bake for 22 minutes, until a skewer inserted into the cake comes out clean. Leave to the side to cool (1-2 hours).
  3. Combine Flora Thickened Plant Cream with icing sugar and vanilla and whip with an electric mixer. Cover and store in the fridge.
  4. Using a dessert spoon, carefully scoop out a circle off the top of each cupcake, cut each of these in half and set these pieces to the side – these will be the butterfly wings. Spoon a dollop of cream into each cavity and arrange the butterfly wings using berries as the butterfly body. Lightly dust each cake with icing sugar and serve.
  5. This recipe will make 12 cupcakes and will keep for approximately 2 days, refrigerated in an airtight container.