Preheat the oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a mixing bowl till pale and fluffy. Beat in the eggs one at a time and add the vanilla, mix until pale and creamy. Fold in the flour and add the milk. Spoon into the prepared paper cases, filling only 3/4 full to ensure a good rise.
Bake in the preheated oven for 10 to 15 minutes or until risen and golden and a skewer inserted into the centre comes out clean. Leave to cool completely.
Meanwhile make a batch of easy peasy buttercream. When the cakes are cooled, carefully cut the top off each cake (these will be used later for wings) use a teaspoon to dig a hole in the cake. Fill the hole with jam and buttercream, and smooth the top with buttercream. Cut the reserved tops in two and use to decorate as wings. Repeat this process for all of the cupcakes. After you have finished dust with icing sugar.
You could add a few hundreds and thousands if wanted.