Butterfly Cupcakes
Ingredients
150 g margarine
150 g caster sugar
3 eggs
150 g self raising flour
1/4 tsp baking powder
Method
1) 
Start, by placing all your ingredients but your flour (margarine, sugar, eggs) and mix them together until combined. Then fold through your flour into the mixture This rises slightly more, because of the added baking powder as this gives you more room to scoop out your centre for the wings.
2) Next, spoon (or use an ice cream scoop) your cupcake batter into your cupcake cases. They could be around 3/4 full for the perfect cupcake. Bake for around 22 - 25 minutes or until a cake tester or skewer inserted into the centre comes out clean.
3) 
Once your cupcakes are cool, begin making your buttercream to do this mix your butter until light and fluffy. Finally, fold through your icing sugar and a drop of vanilla.
4)
Once you have made your buttercream, scoop out the centre of your cupcakes and spoon a blob of jam into this centre and top that off with buttercream and add a little jam over the buttercream
5) 
Once you have added your butter-cream and jam, take the scoop that you took out and cut it in half. This forms the wings and place it either side of your jam.