Butterfly Cakes

Ingredients

125g salted butter

125g caster sugar

2 eggs

125g (4oz) self-raising flour

5ml (1tsp) vanilla extract

15ml (1tbsp) milk

For the buttercream icing

150g unsalted butter

250g icing sugar

10ml (2tsp) vanilla extract

60ml (4tbsp) strawberry jam

icing sugar, for dusting

Directions

1: Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a 12-hole muffin tin with 9 cupcake cases.
2: Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until the batter is smooth.
3: Sift the flour into the mixture and using a large metal spoon, then gently fold the flour until well combined. Stir in the vanilla essence and milk. The mixture should easily drop off a spoon.
4: Spoon into the cases and cook for 18-20 minutes or until a skewer comes out clean when inserted into the cake.
5: To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla extract. If the mixture is too stiff, add a little milk.
6: Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half-slices into the buttercream at an angle to make a pair of wings.
7: Dust with icing sugar and serve.

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