These fancy butterfly cupcakes are packed with flavor
125g softened butter
1tsp vanilla essence
150g caster sugar
1½tsp baking powder
160g strawberry jam
250ml whipped fresh cream
2 med strawberries cut into slices.
Grease 12 muffin tins.
In a bowl cream butter and sugar until light and fluffy
Add vanilla essence and an egg at a time, beat well after each egg
Add milk, mix well
Add flour and baking powder, mix well until combined
Spoon into paper cases in muffin pan
Bake at 180 for 20 minutes
Cool completely, cut out rounds of cakes, half fill with jam, top with cream
Decorate with sliced strawberries, jam and icing sugar.
Prepared, tried and tested by: Melenie Govender Pillay
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