This makes special little cakes, ideal for parties or visiting children. For a chocolate version replace 25 g (1 oz) of the flour with cocoa powder, then fill with apricot jam and a butter cream made with butter, icing sugar and orange or lemon juice.
Makes 12
125 g (4 1/2 oz) unsalted butter, at room temperature
175 g (6 oz) caster sugar
175 g (6 oz) self raising flour
120 ml (4 fl oz) milk
2 eggs
120 ml (4 fl oz) cream
2 tablespoons strawberry jam
icing sugar, to dust
Preheat oven to 180C/350F/Gas 4. Line a bun tin with 12 paper cases. Place the butter and sugar in a bowl with the flour, milk and eggs. Beat with electric beater on low speed, then increase the speed and beat for 2-3 minutes until well blended and smooth.
Half-fill the papers cases and bake for 25-30 minutes or until cooked through and lightly golden. Transfer to a wire rack to cool completely.
Cut shallow rounds from the centre of each cup cake using the point of a sharp knife, then cut in half. Whip the cream in a bowl until soft peaks have formed and then spoon approximately two teaspoons of cream into each cavity. Top each one with half a teaspoon of jam and position two halves of the cake tops in the jam to resemble butterfly wings. Dust with icing sugar to finish.
To serve, arrange on plates or wrap in greaseproof paper to take to the park or in packed lunches.