Strawberry Butterfly Cupcakes

Perfect for picnics, these Strawberry Butterfly Cupcakes have a hint of hazelnut and are topped with a dollop of lemon or basil cream cheese.

Preheat oven to 200 °C (180 °C fan oven). Place muffin cases into a muffin tray or grease the tray. Beat the Stork Margarine and the sugar with a mixer until smooth. Stir in the egg carefully.
Mix the flour, the ground hazelnuts, the baking powder and a pinch of salt. Combined with the milk, stir it in the batter briefly, but carefully. Divide mixture evenly between the paper cases. Bake in the preheated oven for approximately 20 minutes. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cupcakes to cool completely.
In the meantime, zest the lemon with a grater with fine holes. Stir the grated lemon zest with the cream cheese and the icing sugar. Whip the whipping cream with a mixer until stiff. Halve the cream (if making green cream) with an eggbeater, fold it step by step in portions into the cream cheese mixture. If making green cream, purée the basil leaves with one half of it. Then fold it step by step in portions into the cream cheese mixture. Whip both portions with a mixer until stiff. Let the creams chill until you need again.
Spread the cream on the cooled cupcakes. Decorate with butterfly-shaped strawberries. Your Strawberry Butterfly Cupcakes are ready!