How Nostalgic can you go than these butterfly cakes.

Prep + cook time 50 minutes
Makes 24

Ingredients

125g butter, softened
2/3 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
1/4 cup (60mls) milk
1 1/4 cups thickened cream
1/2 cup jam ( I use strawberry or raspberry)
1 tablespoon icing sugar

Method

1. Preheat oven 180°C or 160°C fan-forced. Line two 12 hole patty tins with cupcake liners.

2. Beat butter, sugar, eggs vanilla extract, sifted flour and milk in a bowl with an electric mixer on low speed until combined. Increase speed to medium; Beat for at least 3 minutes or until mixture is smooth and pale in colour. Drop tablespoons of mixture into the patty cases.

3. Bake cakes in oven for about 20 minutes. Stand in pans for 5 minutes then cool completly on wire cake racks.

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

5. Using a sharp knife ,cut a circle from the top of each cake : cut each circle in half to make two wings. Fill each hole with a teaspoon of jam, 2 teaspoons of cream then place the wings on and lightly dust with sifted icing sugar

Note

You can use any jam, I have also used stewed apples and apple abd rhubarb.

I have also used lemon butter or lemon curd