Preparation method

1. Preheat an oven to 160°C.
2. Place 12 cupcake cases in a muffin pan.
3. Cream butter and sugar together until the mixture is light and fluffy.
4. Beat eggs in, one by one, and then stir in the vanilla extract.
5. Sift in the flour, baking powder and salt. Beat to mix well.
6. Spoon batter into cupcake cases – each should take about ¼ cup of mixture.
7. Bake until golden brown and springy to the touch – about 20 minutes. Set aside to cool.
8. Slice the top off each cupcake, and halve the ‘lid’.
9. Make a shallow indentation in each cupcake, and fill with a spoonful of cream.
10. Insert the 2 ‘wings’ into the cream, and spoon a little jam into the gap to create the butterfly body.
11. Dust with icing sugar, and serve.