Butterfly Cakes

115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
225g (1 1/2 cups) self-raising flour, sifted
145ml (1/2 cup + 1 tablespoon) milk

Filling
190ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 - 2 1/2 tablespoons jam
Extra icing sugar, for dusting

1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
   
   
2. Line muffin pan (1/3 cup capacity holes) with 15 patty/muffin cases that measure 5cm across the base.
   
   
3. Beat butter, sugar and vanilla in an electric mixer until light and creamy.
   
   
4. Gradually beat in eggs.
   
   
5. Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
   
   
6. Divide mixture evenly between cases.
   
   
7. Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
   
   
8. Allow cakes to cool completely before cutting and filling.
   
   
9. Hold a sharp, pointed knife at a downward angle and cut a round from the top of each cupcake.
   
   
10. Cut the round in half to create the 'wings'.
    
    
11. Whip cream with icing sugar until thick.
    
    
12. Place about 1/2 teaspoon of jam in each cake.
    
    
13. Top with a heaped teaspoon of whipped cream. Position the 'wings' in the cream. Place a small dollop of jam between the wings and dust with icing sugar.
    
    
14. Store butterfly cakes in an airtight container in the refrigerator.