Ingredients
The following ingredients have 10 Servings
- 100g (4oz) caster sugar
- 100g (4oz) butter, softened
- 2 large eggs
- 100g (4oz) self-raising flour
- ½ tsp baking powder
- 15ml (1tbsp) milk
- 50g (2oz) butter, softened
- 75g (3oz) icing sugar
- 2tbsp strawberry jam
- Icing sugar, for dusting
Instruction
- Preheat the oven to 190C, gas 5. Line a muffin tray with 10 paper muffin cases.
- Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
- Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
- To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
- Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
