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Beautiful Butterfly and Macaron Muffin Recipe

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Published April 3rd 2013

One thing I'm aware of in life is that, no one can resist these fluffy, light and creamy muffins that contrast with the bright purple cream filling, which is bursting of fresh fruit and wonderful creamy-fresh flavour that really get your taste buds going. I hope you enjoy this recipe as much as I did.


Muffin Batter:
140g caster sugar
250g self-raising flour
85g butter, melted
2 large eggs, beaten
200ml milk
1 tsp vanilla extract

Berry Cream Filling:
3 cups frozen mixed berries, thawed
2 cups frozen strawberries, thawed (good brand)
1 tbs lemon juice
Pinch of salt
2 cups of thickened cream
1/4 cup of confectioners/icing sugar, sifted
Extra confectioners sugar for sprinkling


1. Heat oven to 180 degrease. Line or grease 12 muffin cases or moulds. Grease 6 from the normal tin and 6 from the round mould tin.
For the butterfly muffins, just use the normal shaped tins.

This type of cake mould is for the macaron muffins and are really useful for this type of cake recipe. You can find it at your local supermarket.

2. In a bowl, combine the dry ingredients and make a well in the centre. Gradually pour in the wet ingredients (don't over mix the muffins or they will become tough.)

3. Spoon mixture into cases and bake for 15-18 minutes (depending on your oven) or until just golden.

4. While the muffins are cooking, get on with the berry cream filling.

5. Beat cream until whipped. On a low setting, combine the confectionery sugar, lime juice and salt. Fold in berries and strawberries.

6. Put filling in the fridge for an hour.

7. Once the muffins are cooked and cooled, with a serrated knife, cut butterfly muffin and assemble as shown below:

Cut muffin in half so you have the top and bottom layer separated. Spoon a heap of cream filing onto the bottom layer. Cut top layer in half to make wings.

Place muffin tops on, like so

Dust with some confectionery sugar and there you go; beautiful little butterflies. Kids love these!

8. Macaron muffin instructions shown below:

Cut rounded macaroon muffin in half. Add cream filling onto of one of the more stable halves, then place other half on top like a hamburger

Add some confectionery sugar on top and your done. These are more elegant and can be suitable to be finger food at a swanky party or conference.


Recipe inspired by Martha Stewart's Chiffon Cake with Strawberries and Cream recipe and Mumsnet's The Classic Muffin Recipe Idea.
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