~Raspberry Butterfly Cupcakes~

Directions

1. 1
   Preheat the oven to 190*c/375*F/ Gas Mark 5. line one or two bun trays with 12-14 cases, depending on the depth of the holes.
2. 2
   Places all the cupcake ingredients in a large bowl and beat with the electric mixer for about 2 minutes until smooth. Fill the paper cases halfway up the mixture.
3. 3
   Bake for about 15 minutes until firm, risen and golden. Remove to a wire rack and cool it. When it's cool, cut a small circle out of the top of each cupcake and then cut the circles in half like a wings shape.
4. 4
   Fill each cupcake with a teaspoon of raspberry jam. replace the wings at an angle and top each with a fresh reaspberry. dust lightly with icing sugar and serve immediately.