So here you go. Annie I think you were asking about this. These are really good. Jenny doesn’t put the powder sugar on top. (i don’t like powder sugar)

Enjoy

Prep time: 20 min
Total Cooking time: 20 min
Makes 12

ButterFly Cakes

4 oz unsalted butter, softened
2/3 cup caster (superfine) sugar
1.5 cups self-raising flour
1/2 cup milk
2 teaspoons vanilla essence
2 eggs
1/2 cup cream, whipped to soft peaks
1/3 cup strawberry jam
icing (confectioner’s) sugar, to dust

1.

Preheat the oven to moderate 350 degrees. Line a 12-hole shallow patty tin with paper cases. Put the butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on low speed for 2 min, or until well mixed. Increase the speed and beat for 2 minutes, or until smooth and pale.

2.

Divide the mixture evenly among the cases and bake for 20 min, or until cooked and golden. Transfer to a wire rack to cool completely.

3.

Using a small sharp knife, cut shallow rounds from the top of each cake. Cut these in half. Spoon a half tablespoon of cream into the cavity in each cake, then top with a teaspoon of Jam. Position two halves of the cake tops in the jam in each cake to resemble butterfly wings. Dust the cakes with icing sugar before serving.