How to Bake Butterfly Cakes

Butterfly cakes, also known as fairy cakes, are a classic British treat that are perfect for parties, picnics, or afternoon tea. These cupcakes are named after the way they are prepared, with the top of the cake sliced and "butterflied" to resemble wings. Here's how to make them:

Ingredients: - 125g butter, softened - 125g caster sugar - 2 eggs - 125g self-raising flour - 2-3 tbsp milk - 1 tsp vanilla extract - 12 tsp jam or lemon curd - 125g icing sugar - 2-3 tbsp boiling water - Food coloring (optional) - 12 small pieces of chocolate, cut into thin triangles (optional)

Instructions:

1. Preheat your oven to 180°C (160°C fan) and line a muffin tin with 12 paper cases.

2. In a mixing bowl, cream together the butter and sugar until pale and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Sift in the flour and gently fold into the mixture using a spatula.

5. Add the milk and vanilla extract and mix until smooth.

6. Divide the mixture evenly between the paper cases and smooth the tops with a spoon.

7. Bake for 15-20 minutes, or until the cakes are golden and spring back when lightly touched. Allow the cakes to cool completely on a wire rack.

8. Once the cakes have cooled, use a small knife to cut a circle out of the top of each cake, leaving a shallow well in the center.

9. Fill each well with a teaspoon of jam or lemon curd.

10. In a mixing bowl, sift the icing sugar and gradually stir in enough boiling water to make a smooth, runny icing. Add food coloring if desired.

11. Spoon the icing over the top of each cake, allowing it to drip down the sides.

12. If desired, place a chocolate triangle on either side of the cake to resemble butterfly wings.

Your butterfly cakes are now ready to serve and enjoy!