Things you need
Butter – 120 gm
Caster sugar – 180 gm
Flour – 180 gm
Whipping cream – 125 ml
Strawberry jam – 1½ tbsp
Icing sugar to dust
Milk – 125 ml
Eggs – 2
How to cook
Pre heat oven 180 degree. Line a muffin tray with paper cups. Beat butter, sugar, flour, milk and egg on low speed. Increase the speed and beat until smooth and pale.
Pour into paper cups and bake for 30miutes. Transfer to wire rack to cool.
Whip the whipping cream with some sugar until soft peaks form. With a sharp knife cut shallow rounds from the centre of each cup cake. Then cut the top slice in half and keep aside.
Spoon 2 tsp cream into each cavity with 1tsp jam. Position 2 halves of the top piece to resemble butterfly wings.
You may place along slice of almond to teh centre of two wings. Dust with icing sugar