I've been cooking all day and will be again tomorrow , so I can load my son with food to take back to Port Macquarie where he is working for a month and sharing a house with four friends

Hope they like these, old fashioned butterfly cakes

• Prep 15m Cook 17m
• Makes
  24

Recipe by Taste

Ingredients​

• Cupcakes​

• 200g unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup milk

• Decoration​

• 1 cup raspberry jam
• 300ml thickened cream, whipped
• icing sugar mixture, to decorate

Method​

• Step 1
  Preheat oven to 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
• Step 2
  Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
• Step 3
  For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
• Step 4
  Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
• Step 5
  Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

 

[Mindygirl12022]

Oh yuuuuuuum. Thanks for this one Suzanne Rose.

Julie

 

[etphhome]

Brings back old memories. Hard to find a real “cake shop” these days. Thanks Suzanne Rose

 

[Irene Anthony]

You are a wonderful giving Mom in so many ways

 

[DLHM]

Wonderful, happy memories of when my granddaughters were young.