Butterfly cupcakes

Makes 12

120 g unsalted butter, softened

180 g (¾ cup) caster sugar

185 g (1½ cups) self-raising flour

125 ml (½ cup) milk

2 eggs

125 ml (½ cup) thick (double) cream

1½ tablespoons strawberry jam

icing sugar, to dust

❶    Preheat the oven to 180°C (350°F/ Gas 4). Line a flat-bottomed 12-hole cupcake tray with paper patty cases.

❷    Beat the butter, sugar, flour, milk and eggs with electric beaters on low speed. Increase the speed and beat until smooth and pale. Divide evenly among the cases and bake for 30 minutes, or until cooked and golden. Transfer to a wire rack to cool.

❸    Cut shallow rounds from the centre of each cake using the point of a sharp knife, then cut in half. Spoon 2 teaspoons cream into each cavity, top with 1 teaspoon jam and position two halves of the cake tops in the jam to resemble butterfly wings. Dust with icing sugar.

Note: If using foil patty cases instead of the standard paper cases as suggested, the size and number of butterfly cakes may vary.