Name: Butterfly cakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 grams butter*, softened; 1 teaspoon vanilla extract; 2/3 cup caster sugar* (150g); 3 eggs*; 1 1/2 cups Market Kitchen self-raising flour from The Warehouse (225g); 1/4 cup milk* (60ml); 1 cup thickened cream (250ml); 1/2 cup raspberry jam (160g); 2 teaspoons icing sugar*

Ingredients

125 grams butter*, softened

1 teaspoon vanilla extract

2/3 cup caster sugar* (150g)

3 eggs*

1 1/2 cups Market Kitchen self-raising flour from The Warehouse (225g)

1/4 cup milk* (60ml)

1 cup thickened cream (250ml)

1/2 cup raspberry jam (160g)

2 teaspoons icing sugar*

Method

1.Preheat the oven to 180°C/160°C fan. Line a 12-hole (1/3-80ml) muffin pan with paper cases.

2.Beat butter, vanilla, caster sugar, eggs, sifted flour and milk in a small bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium; beat for 3 minutes or until mixture is smooth and pale in colour. Spoon level ¼−cup of mixture into paper cases.

3.Bake cakes for 20 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before transferring to a wire rack to cool

4.Beat cream in a small bowl with electric mixer until soft peaks form.

5.Using a small sharp knife, cut a circle from the top of each cake; cut circle in half to make two “wings”. Fill cavities with jam and cream. Place wings in position on top of cakes. Just before serving, dust with sifted icing sugar.