Victoria Sponge Butterfly Cupcakes - cooking recipe

Ingredients

For the cupcakes
115 g unsalted butter, at room temperature
115 g caster sugar
2 eggs, at room temperature
115 g self-raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
For the filling
2 tablespoons icing sugar, for dusting (optional)
50 g margarine
100 g icing sugar
1 teaspoon vanilla extract
3 tablespoons raspberry jam

Preparation

You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.
For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.
Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes, until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture, and cream together. Add the vanilla extract, and stir.
Carefully slice the top off each cake, then cut each top in half. Spoon a dollop of jam, and then buttercream into the middle of each cake. Then top with the two halves, setting them at an angle to resemble wings. Dust with icing sugar if you wish, and serve.