Butterfly Cakes

Directions

1. 1
   Line a 2 x 12 hole deep patty pans with paper cases.
2. 2
   Sift dry ingredients into a small bowl of electric mixer.
3. 3
   Add butter, eggs, milk and essence.
4. 4
   Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour.
5. 5
   Drop 1 1/2 tbsp of mixture into prepared paper cases.
6. 6
   Bake in a moderate oven about 20 minutes or until lightly browned.
7. 7
   Cool in pans.
8. 8
   Using a fine pointed knife, cut circles from tops of cakes about 1 cm from the edge and about 1 1/2cm down into patty cakes.
9. 9
   Cut these in half as they will be your butterfly wings, and put aside.
10. 10
    Place about 1/2 tsp of jam or lemon butter into cavities of cakes.
11. 11
    Top with whipped cream.
12. 12
    Place tops into butterfly wings position.
13. 13
    Dust with icing sugar.