Preheat your oven to 180 degrees celsius (160°C fan-forced).

Line a 12 hole muffin tin with paper cases, spray the cupcake cases with oil

In a large bowl place the butter, vanilla, and sugar, cream until light and fluffy.

Add eggs one at a time, beating well after each addition.

Sift flour and baking powder together. Fold half of the sifted flour into the creamed butter,

Fold in the milk

Fold in the remaining flour

Spoon mixture evenly into the prepared tin.

Bake for 20 minutes or until cakes springs back when lightly touched.

Transfer to a wire rack to cool.

Once cool

In a medium-sized bowl beat cream, icing sugar and vanilla until soft peaks form.

Using a sharp knife carefully cut out the centre of each cupcake, hold your knife at approximately a 45-degree angle this will mean you won't just remove the top of the cupcake but you will also create a shallow well in the centre of the cupcake. Set the piece of cupcake you have removed aside as this will become the wings

Add a spoonful of jam to the well you have just made

Top with the whipped cream. You can either pipe this or just dollop with a spoon

Carefully cut the cupcake top you set aside in half to create two butterfly wings

Arrange on top of the whipped cream

Dust with icing sugar