Butterfly Cupcakes

• 250 g unsalted butter
• 1 cup caster sugar
• 2 eggs
• 2 1/2 cups self-raising flour
• 1 cup milk
• 1 teaspoon vanilla essence
• 300 ml freshly whipped cream
• 12 fresh strawberries, sliced in half
• icing sugar, for dusting

1. Cream butter and sugar together in a bowl until light and fluffy.
2. Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
3. Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
4. Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
5. Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
6. and EAT! :D.

unsalted butter, caster sugar, eggs, selfraising, milk, vanilla essence, freshly whipped cream, fresh strawberries, icing sugar

Taken from www.food.com/recipe/butterfly-cupcakes-416720 (may not work)