Dessert: Butterfly Cakes

Decorating this cake with cut-out butterfly wings, creates a sweet cake. Fill cakes with various sweet jams or lemon curd to make this a fruity treat.

Ingredients

1 stick butter
1 tsp. vanilla extract
.67 c. superfine sugar
3 eggs
1 1/2 c. self-rising flour
1/4 c. milk
1/2 c. jam
1 1/4 heavy cream

Instructions

Preheat oven to 350 degrees F/325 degrees F fan-forced. Line two 12-hole (2 tablespoons) deep mini muffin tins with paper cases.
Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl on low speed with electric mixer until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in color.
Drop slightly rounded tablespoons of mixture into paper cases.
Bake cakes about 20 minutes. Stand cakes in pans 5 minutes before turning, top-sides up, onto wire racks to cool.
Using sharp, pointed vegetable knife, cut a circle from the top of each cake; cut circle in half to make two "wings". Fill cavities with jam and whipped cream; position wings on top of cakes.