Butterfly Cupcakes

Preheat oven (electric 180°C/convection 160°C). Line a muffin tray with muffin cups.

Cream together the butter and sugars. In a small bowl, whisk the eggs and then add them to butter and sugar mixture, mixing until smooth. Mix in the flour and baking powder. Mix the dry ingredients into the wet. Divide the batter equally among the muffin cups. Bake for 20 minutes. Remove the cupcakes from the oven and allow to cool briefly in the form. Remove the cupcakes from the muffin tray and allow to cool completely.

For the buttercream, cream together 75 g soft butter and the powdered sugar. Gradually add in the yoghurt. Fill a pastry bag, equipted with a large star nozzle, with the buttercream. Slice off the top of each cupcake, and cut each top piece in half. Pipe a line of icing onto each cupcake. To make the wings, place on the icing two of the sliced halves, with the rounded edges facing outwards. Decorate as desired with sugar pearls, sprinkles and other fun edible decorations!