Butterfly Cupcakes


  • 120 g ( oz) unsalted butter, softened
  • 145 g ( oz/ cup) caster (superfine) sugar
  • 185 g ( oz/ cups) self-raising flour
  • 125 ml (4 fl oz/½ cup) milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 125 ml (4 fl oz/½ cup) whipping cream
  • 105 g ( oz/ cup) strawberry jam icing (confectioners’) sugar, to dust


  1. Preheat the oven to 180°C (350°F/Gas 4). Line a 12-hole shallow patty pan or mini muffin tin with paper cases.
  2. Put the butter, sugar, flour, milk, vanilla and eggs in a bowl. Using electric beaters, beat on low speed for 2 minutes, or until well mixed. Increase the speed and beat for 2 minutes, or until pale and smooth.
  3. Divide the mixture evenly among the cases and bake for 20 minutes, or until cooked and golden. Transfer to a wire rack to cool completely.
  4. Whip the cream to soft peaks. Using a small sharp knife, cut shallow rounds from the top of each cake, then cut these in half. Spoon ½ tablespoon of the cream into the cavity in each cake, then top with 1 teaspoon of jam. Position two halves of the cake tops in the jam in each cake to resemble butterfly wings. Dust the cakes with icing sugar before serving.