A cute dessert, especially nice for children in springtime, these butterfly cupcakes are super easy to decorate and can be filled with anything you like.
Bake and cool the cupcakes as instructed. Once cooled, use a sharp knife to cut out small cones from the tops of the cakes. Cut ¼ in. (½ cm) from the edge of the cupcake and about 1 in. (2.5 cm) deep.
Fill the hole with a spoonful of cream or lemon curd, or add a bit of both.
Cut the cone in half to create the butterfly wings. Place the halves back into the filled cupcake on a slight angle to imitate partially open wings.
Repeat until all of the cupcakes are filled and decorated.
Top with a dusting of icing sugar and serve immediately if possible. Any leftovers will have to be refrigerated in a sealed container.