You will need:
12 hole muffin tray
175g Unsalted Butter
175g Caster Sugar
1 tsp Vanilla Essence
175g Self-Rising Flour
Pinch of Salt
2 tbsp Milk
For the Buttercream:
100g Unsalted Butter
200g Icing Sugar
1 tsp Vanilla Extract
Sprinkles or Fresh Berries
Preheat the oven to 180˚c. Place 12 cases inside the muffin tray.
To make the cakes: beat the butter and sugar together until light and fluffy.
Add the eggs one at a time while mixing. Add the vanilla essence and mix again.
Sift in the flour, add the salt and milk and mix until the batter becomes smooth.
Divide the mixture evenly between the 12 cases. Bake for 20mins or until golden, risen and a skewer inserted comes out clean. Place on a wire rack to cool.
To make the buttercream: add the butter to a bowl, sift in the icing sugar and mix. Add the vanilla extract and mix to combine.
Using a sharp knife, cut a cone-shaped hole out of the cupcakes and set aside. Spoon a tsp amount of jam into each cupcake. Then pipe or spoon the buttercream on top to fill the cupcake.
Cut each of the cone-shaped pieces in half and place on top of the buttercream to make the butterfly wings.
Lightly dust with icing sugar and scatter with sprinkles or top with fresh berries (I used fresh strawberries).