Ingredients:
100g Softened butter
100g Caster sugar
2 large eggs
100g Self-raising flour
1 tsp baking powder

Ingredients: Whipped Cream Filling
250ml Double cream
2 tsp Icing sugar

Ingredients: Butter Cream Filling
175g Softened butter
350g Icing sugar

Method:
Step 1: Heat the oven at 200˚C and place fairy cake cases into 12-hole bun tin, to keep a good even shape as they bake.

Step 2: Measure all the ingredients into a large bowl, beat well for 2-3mins until the mixture is blended and smooth. Fill out each paper case with the mixture.

Step 3: Bake in the oven for about 15-20 minutes until the cakes are well risen and golden brown. Allow the cakes to cool down on a wire rack before adding your filling.

Step 4: To make the whipped cream, whisk until stiff peaks form. Adding in your sugar as you go along to your preferred taste.

Or for the buttercream, beat the icing sugar and butter together until well blended.

Step 5: Next, cut a slice from the top of each cake and cut this slice in half. Pipe the cream into the center of each cake and place the half slices of cake on top to resemble butterfly wings.

Tips: Fill cakes with Jam before adding cream and then sift the icing sugar, to finish! Cakes stay fresh in the fridge for up to 2-3 days.