Ingredients

• 100 grams Butter or Margarine, at room temperature
• 110 grams Castor Sugar
• 2 Free-range eggs, lightly beaten
• 110 grams Self-raising flour
• 1 - 2 Tbsp Milk
• 1 tsp Vanilla extract

Buttercream Icing

• 140 grams Butter, softened
• 280 grams Powdered/Icing Sugar
• 1- 2 Tbsp Milk
• 1-2 drops Purple food colouring

Directions

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

1. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
2. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
3. Add the food colouring and mix until well combined.

1. To “butterfly” your cupcakes use a sharp knife a  2cm-deep x 3cm-wide piece from top of each cake. Cut the tops in half. Spoon 2 teaspoons of purple icing into each hole. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.
2. If you don’t want to “butterfly” your cakes just smother them in icing and enjoy!