Butterfly Jelly Cupcakes

Combine jelly crystals and 1 cup boiling water in a bowl, stirring until dissolved. Stir in 1 cup cold water and refrigerate for 1 hour to partly set.

Meanwhile, preheat oven to 180°C. Line a 12-hole medium muffin tray with paper cases. Sift flour and baking powder into a bowl of a stand mixer. Add sugar, butter, eggs and milk and beat on high for 6 minutes or until combined and smooth. Spoon mixture into cases. Bake for 15 minutes or until golden. Cool in tray for 5 minutes then transfer to a wire rack to cool completely.

Line a baking tray with baking paper. Place coconut into a large bowl. Remove cupcakes from paper cases. Using a slotted spoon, lower cupcakes, one at a time, into soft jelly to completely coat. Allow excess to drain off. Toss cakes in coconut to completely coat. Place onto tray and refrigerate for 30 minutes or until set.

Using a sharp knife, cut tops from cakes, 2cm-deep x 3cm-wide. Cut tops in half to resemble wings and reserve. To serve, pipe or spoon cream into tops of cupcakes, arrange wings on cream, and add a raspberry to each cupcake.