Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with 9 cupcake cases.
Put the butter and sugar into 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 smooth.
Sift the flour into the mixture. Using a large metal spoon, gently fold in the flour until well combined. Stir in the vanilla and milk. The mixture should easily drop off a spoon. Spoon into the prepared tin.
Bake for 18 to 20 minutes in the preheated oven, or until a skewer comes out clean when inserted into a cake.
To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla. If the mixture is too stiff, add a little milk.
Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half-slices into the buttercream at an angle to make a pair of wings.
These taste amazing! I use the cake recipe whenever I'm making sponge (I'm not sure if it's the addition of milk but the recipe makes a lovely tasting sponge that's well-risen, very moist and with good texture). I personally add far less sugar in my buttercream (5:6 ratio). If making in muffin cases you'll end up with six. - 11 Feb 2014