Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar
in a small bowl until light and fluffy. Add eggs, 1 at a time, beating
after each addition (mixture will separate at this stage). Transfer
mixture to a large bowl. Stir in half the flour. Stir in half the milk.
Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons
of mixture. Bake for 15 to 17 minutes. Alternatively, for 1
tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for
10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Once your cup cakes have cooled
1 cup raspberry jam
300ml thickened cream, whipped
icing sugar mixture, to decorate
Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each
cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon
cream over jam. Arrange cake tops over cream to form wings. Dust with
icing sugar. Serve.
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