Butterfly Cakes Recipe

Preheat the oven to 180°C (350°F) and line a muffin tin with 4 cupcake cases.

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Beat in the eggs, one at a time, then add the vanilla extract and mix well.

Gently fold in the self-raising flour until just combined.

Spoon the batter evenly into the cupcake cases and smooth the tops with the back of a spoon.

Bake in the preheated oven for 12-15 minutes, or until the cupcakes are golden and spring back when lightly touched.

Remove from the oven and allow to cool completely on a wire rack.

Once cooled, carefully cut a circular piece out of the top of each cupcake and set aside. Cut the removed piece in half to resemble butterfly wings.

Spoon a teaspoon of raspberry jam into each hollowed-out cupcake, then place the cut halves of the removed piece on top to resemble butterfly wings.

In a separate bowl, beat together the sifted icing sugar, softened butter, and milk until smooth and creamy. Add more milk if needed to achieve a spreadable consistency.

Spread a generous amount of the buttercream icing on top of each cupcake, covering the raspberry jam and wings.

Decorate each cupcake with a slice of strawberry to resemble a butterfly body.

Serve and enjoy!