Butterfly Cupcakes

1. 1

   Cream butter and sugar together in a bowl until light and fluffy.

2. 2

   Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.

3. 3

   Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.

4. 4

   Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.

5. 5

   Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.

6. 6

   and EAT! :D.

* Per serving · 4 servings · Values may vary.

No additional tips available.