Butterfly Cupcakes
This "all in one method" cake recipe is so easy - anyone can bake a cake!
(Makes 12)

Ingredients:
1 3/4 cup all purpose flour
2 teaspoons baking powder
1 stick butter, must be soft for easy mixing
3/4-cup sugar
2 large eggs
1-teaspoon vanilla
1/2-cup milk

Decoration:
Strawberry or any fruit jam, Nutella chocolate spread, lemon curd or ready made frosting
Confectioner's sugar for dusting

Directions:

1. Preheat the oven to 350 degrees.
2. Line a 12-hole muffin tin with paper cases.
3. Sift the flour and baking powder into a large mixing bowl. Then add the butter, sugar, eggs, vanilla and milk.
4. Using an electric hand mixer, whisk the ingredients together slowly at first, then increasing the speed when the mixture comes together. Continue whisking for 2 - 3 minutes until the mixture becomes light and airy. Scrape down the sides from time to time to ensure even mixing. The mixture should be soft enough to drop easily from a spoon. If it seems too stiff, add 1or 2 more teaspoons of milk and whisk again.
5. Using a tablespoon, transfer the mixture equally into the paper cases.
6. Bake in a hot oven for 15 -20 minutes or until golden and well risen.
7. Leave to cool completely on a wire rack.
8. Take a sharp knife and cut the top of each cupcake at an angle in a circle about 1/2 inch from the edge of
   the cake, so that you remove a cone shaped round, leaving a cavity in the center. Cut each cone in half
   and set aside - these will form the wings of the butterfly.
9. Fill the cavity of each cupcake with a teaspoon of jam, Nutella, lemon curd or frosting. Place the two cone shaped pieces of cake on top like butterfly wings.
10. Dust each cupcake lightly with powdered sugar.