Create butterfly cakes with these cupcakes. Using a sharp knife cut a round from the top of each cake. Cut each round in half to form wings. Dollop ½ teaspoon of raspberry jam into each cake, top with a heaped teaspoon of whipped cream then position the wings into the cream. Dust with icing sugar to serve.
125g butter, chopped and at room temperature
1 ½ cups self-raising flour
¾ cup caster sugar
¾ cup milk
2 teaspoons vanilla extract
Butter Cream, to decorate (see below)
Preheat oven to 180C (160C fan forced). Line 12 holes of a standard size muffin pan (1/3 cup capacity) with paper cases.
Place all ingredients into a large bowl. Using electric beaters on low speed, beat until combined. Increase speed and beat for 2-3 min, until mixture if pale and creamy.
Spoon batter evenly between cases. Bake for 18-20 min or until cooked when tested with a skewer. Cool in pan for 5 min before turning onto a wire rack to cool completely. Ice tops with Butter Cream and decorate as desired.
Cream together 125g softened butter, 1 cup icing sugar mixture and 1 teaspoon vanilla extract. Beat for 6-8 min or until light and fluffy.