Butterfly cakes

Ingredients for cakes
100g soft butter
100g caster sugar
2 eggs
100g self raising flour
1 teaspoon vanilla
1 tablespoon milk

Butter cream Icing
75g soft butter
150g Icing sugar
1 to 2 tablespoons milk
1 teaspoon vanilla

Method
1. Pre heat oven to 180oC/375oF Put paper cases into muffin tins.
2. Beat together the butter and sugar with a wooden spoon until pale and creamy.
3. beat eggs and gradually add to the butter mixture, beating well with each addition.
4. Fold in flour gently using a spatula, add vanilla and milk, fold again.
5. Use a teaspoon generously fill the paper cases to the top.
6. Bake approx for 15 minutes until golden and well risen, cool on a wire rack.
7. Meanwhile prepare butter cream icing, beat butter till soft, sift icing sugar and beat well, add milk and vanilla, beat again till creamy and smooth.
8. When the baked cakes are cold, cut a circle from the top of each one, cut this in half to make the "wings."
9. Pipe or spoon the buttercream icing into the hole, stick the wings into the icing and sprinkle with sugar strands, 100 & 1000's cake decorations.

Eat and enjoy!  can be kept in a tin for up to 5 days.