Butterfly Cupcakes....
Here is a lovely simple bake that we used to often have as children. A cupcake with a butterfly topping. Jam and buttercream is a great filling or you can replace the buttercream with whipped cream. Whichever you use, this will always be a lovely quick and delicious bake …

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For the Cakes:
225g Butter
225g Castor sugar
4 eggs
1tsp Baking powder
1tsp Vanilla extract
225g self raising flour

For the Topping:
A little icing sugar.
A little Strawberry Jam
Buttercream or whipped cream

Method
1) Pre heat oven. Gas 4/ 180’C or 350’F
2) Add 225g butter. Into a large mixing bowl and beat well until smooth, soft and light in colour
3) Add the caster sugar and beat until it is completely incorporated.
4) Add each egg one at a time, mix each one in thoroughly before adding the next.
5) Add one teaspoon of vanilla extract
6) Fold in the remaining flour and one teaspoon of baking powder
7) Pop 12 large cupcake cases into a bun tray and 2 heaped teaspoons of the batter into each one
8) Bake for 18 minutes or until a skewer pushed into the centre comes out clean
9) Leave to cool completely.
10) Using a small round cutter, mark a circle in the top of each cake and with a small sharp knife, cut a circular crevice into each one. Cut the removed piece in half to make the two butterfly wings
11) Add a tsp of strawberry jam and top with a good amount of buttercream or whipped cream. Top with the wings
12) Sift icing sugar over the cakes and add sprinkles if desired

Music:
The Arkansas Traveller Nat Keefe & Hot buttered Rum
Nat Keefe on YouTube:    / @natkeefe