Easy, Serves 12

By Kathy Jamieson


  • 200g Unsalted Butter, softened
  • 3/4 Cup Caster Sugar
  • 2 Tsp Vanilla Extract
  • 3 Eggs
  • 2 1/2 Cups Self Raising Flour, sifted
  • 1 Cup Milk
  • 1/4 Cup Strawberry Jam
  • 1 Cup Whipped Cream
  • Icing Sugar to dust


  1. Preheat oven to 180 c or 160 c fan forced oven
  2. Sit paper cups in a muffin tray
  3. Using an electric mixer, beat butter and sugar until light and fluffy
  4. Add eggs one at a time, beating well after each is added
  5. Stir in half the flour and half the milk.
  6. Mix to incorporate and then repeat the process
  7. Place spoonfuls into paper cups.
  8. Bake in oven for 25 minutes.
  9. Allow to cool and cut out a hole in the top of each cupcake using a sharp knife.
  10. Place half a teaspoon of jam into each hole and fill the rest with cream
  11. Using the piece that you have cut from each cupcake, cut it in half and place on top forming ‘butterfly wings
  12. Dust with icing sugar.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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