Ingredients

The following ingredients have 24 Servings
  • 120 grams butter (softened)
  • 2/3 cup caster sugar (160 grams)
  • 1 & 1/2 cups self raising flour (225 grams)
  • 1/2 cup milk (130 gra,s)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup strawberry jam
  • 125 ml of thickened cream - whipped
  • icing sugar to dust

Instruction

  • Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
  • Place the butter, sugar, self raising flour, milk, vanillin extract and eggs in the bowl of an electric mixer and beat on a low speed for two minutes until ingredients have combined before increasing speed and beating for a further 3 minutes or until mixture is smooth and pale.
  • Spoon the mixture into the paper cases (fill approximately 2/3) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
  • Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
  • While your cakes are cooling, whip the thickened cream until soft peaks form. Cover and place in the fridge until needed.
  • Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around 1/3 of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
  • Add a teaspoon of strawberry jam to the hole you have created.
  • Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
  • Repeat process until all cupcakes are filled.
  • Dust lightly with icing sugar and serve.