Prep time: 10 minutes
Cook time: 15-20 minutes
-1/2 cup/125 g salted butter
-1 cup/ 125g caster sugar
-1 cup/ 125g self-raising flour
-1 tsp/5ml vanilla extract
-1 tbsp/15 ml milk
-2/3 cup/150g unsalted butter
-250g icing sugar
-2 tbsp/10 ml vanilla extract
-4tbsp/ 60ml strawberry jam
-powder sugar, for dusting
Preheat the oven to 350F. Line a 12-hole muffin tin with 12 cupcake liners.
Put the butter and sugar in a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until the batter is smooth.
Sift the flour into the mixture and using a large, metal spoon, gently fold the flour until well combined. Stir in the vanilla extract and milk. The mixture should easily drop off a spoon.
Spoon into the liners and cook for 18-20 minutes or until a tooth pick comes out clean after inserted.
Meanwhile make the buttercream frosting: Put the butter into a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla extract and combine. If the mixture is too stiff, add a little milk.
Cut the top off of each cake and then slit them in half (making wings). Cover the hole of each cake with a little strawberry jam, then top with buttercream frosting. Push the 2 half-slices into the buttercream at an angle to make a pair of wings. Dust with powdered sugar and serve.