Butterfly cakes

I made a batch of these delicious butterfly cakes on Tuesday. I got the recipe from the Women's Weekly Cupcakes & Cookies cookbook.



Butterfly Cakes
1 cup SR flour
90g softened butter
1 teaspoon vanilla extract
1/2 cup caster sugar
2 eggs
2 tablespoon milk
1 tablespoon jam
3/4 cup thickened cream, whipped
1 teaspoon icing sugar

1. Preheat oven to 180c (160c fan forced). Line muffin tray with paper cases.
2. Beat sugar and butter together.
3. Add flour, vanilla extract, eggs and milk and beat till mixture changes to a paler colour.
4. Drop approx 2 tablespoon mixture into paper cases.
5. Bake about 20 minutes. Stand 5 minutes turn, top-side up on wire rack to cool.
6. Cut a round hole about 3cm deep in the top of each cake. Halve the rounds of cake to make butterfly wings.
7. Fill up each hole with jam, top with cream. Position the wings on the cake, dust with icing sugar.

Tomorrow I'm going to make the Apple custard tea cakes and chocolate freckle biscuits from the same recipe book :)