• 1 1/2 cups self-rising flour
  • 1 cup superfine sugar (or substitute granulated sugar)
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ounces butter, melted
  • 2 cups cream, whipped
  • 4 large strawberries cut in half lengthwise and sliced lengthwise
  • Confectioners' sugar (for dusting)
  • Paper cupcake liners
  1. Line muffin tins with paper cupcake liners.
  2. In a large bowl, add flour, superfine sugar, milk, eggs, vanilla and melted butter.
  3. Beat with an electric mixer until the mixture becomes light in color and creamy in texture, about 2 minutes.
  4. Spoon a heaped tablespoon of mixture into each paper cupcake liner.
  5. Bake at 350 degrees Fahrenheit for approximately 12 minutes or until the cakes spring back when lightly touched.
  6. Cool.
  7. Using a teaspoon, cut a circle out of the top of each cake. Carefully lift the cake circles onto the cutting board and cut in half.
  8. Pipe whipped cream into the cake holes.
  9. Lay a strawberry slice on each mound of cream to resemble butterfly bodies.
  10. Position cake circle halves on either side of the strawberry to resemble butterfly wings.
  11. Lightly sift confectioners' sugar over the butterfly cakes.