Method:

1. Preheat the oven to 180°C/160°C fan/gas 4. Line a cupcake tin with 10 paper cases.
   Add the butter, sugar, eggs, vanilla, flour, baking powder and milk to a large mixing bowl. Beat with a hand whisk or electric mixer until smooth, pale and thoroughly combined.
   Divide the batter evenly between the prepared cases.
   Bake for 15-18 minutes, or until golden and a skewer inserted into the centre comes out clean.
   Transfer to a wire rack and leave to cool completely.
2. Make the Whipped Cream
   Add the double cream, icing sugar and vanilla to a mixing bowl.
   Whip until the cream forms medium peaks.
3. Assemble the Butterfly Cakes
   Once the cakes are cooled, slice off the domed tops using a sharp knife. Cut each dome in half to create “wings.”
   Pipe or spoon the whipped cream onto each cake.
   Gently press the two cake “wings” into the whipped cream at an angle to form a butterfly shape.
   Serve as they are, or add a small blob of strawberry jam in the centre.