Butterfly Cupcakes - cooking recipe

Ingredients

1 cup butter, chopped, at room temperature, + 4 tbsp
1/2 cup granulated sugar
2 tsp vanilla extract
4 None eggs, at room temperature
5 1/3 cups self-rising flour
1 cup milk + 2 tsp
3/4 cup powdered sugar
2 oz sprinkles
1/3 cup raspberry jam

Preparation

Preheat oven to 350\u00b0F. Line 2 - 12-cup muffin pans with paper liners. Cream 1 cup butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour and 1 cup milk and mix until just combined. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Meanwhile, beat remaining butter in a bowl until pale and creamy. Gradually add powdered sugar until combined. Add remaining milk and beat until combined. Transfer 1/2 icing to a piping bag with a fluted tip.
Using a sharp knife, cut a shallow \"V\" shaped piece from the top of each cake, leaving a 1/3 inch border. Cut each removed piece in 1/2 to form \"wings,\" spread a little icing over top then coat in sprinkles. Spread icing around border of each cupcake and coat in sprinkles. Fill the center of each cake with jam then arrange wings in jam.
Pipe remaining icing down center of each cake. Place on a serving platter. Serve.