Step 1

To make the cupcakes:

Step 2

Preheat oven to 180°C.

Step 3

Line 12 x 1/2 cup muffin pans with paper cases.

Step 4

Place the softened butter and sugar into the TM bowl. Mix on Speed 4 for 15 seconds, scrape down the bowl and repeat for a further 15 seconds.

Step 5

Reduce to Speed 1 and add the eggs through the MC hole.

Step 6

Add the milk and vanilla essence and increase to Speed 4 for 20 seconds.

Step 7

Add flour and mix on Speed 4 for 20 seconds.

Step 8

Divide evenly between patty cases.

Step 9

Bake for 12-15 minutes or until golden brown.

Step 10

Leave to cool.

Step 11

Cut a circle from the top of each cake, then cut the circle in half.

Step 12

To make the buttercream frosting:

Step 13

Place the butter, icing sugar, milk and vanilla extract into the TM bowl and mix on Speed 4 for 40 seconds.

Step 14

Scrape down sides of bowl.

Step 15

Insert the butterfly and mix for a further 40 seconds, Speed 3.

Step 16

Divide frosting into two bowls.

Step 17

Place one drop of blue food colouring into one bowl and mix well to combine.

Step 18

Place one drop of purple food colouring into the other bow and mix well to combine (if you don't have purple food colouring - just add one drop of red and one drop of blue).

Step 19

Place pale blue frosting into a piping bag and pipe onto 6 of the cupcakes.

Step 20

Place the butterfly wings on a slight angle on top of the frosting.

Step 21

Add the edible balls down the middle.

Step 22

Repeat with the pale purple food colouring on the remaining 6 cupcakes.

Step 23

Serve.