Butterfly Cupcakes - cooking recipe

Ingredients

9 tbsp butter, chopped, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 None large eggs
3/4 cup self-raising flour, sifted
1/2 cup milk
1 1/4 cups heavy cream, whipped
None None powdered sugar, for dusting

Preparation

Preheat oven to 350\u00b0F. Line a 12-hole cupcake pan with paper liners.
In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon mixture into paper liners until two-thirds full.
Bake for 20-25 mins until a skewer comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
Using a sharp-pointed knife, cut a circle from the top of each cake. Slice circle in half to make two \"wings\". Fill cavities with whipped cream. Place wings on top. Dust with powdered sugar.