Recipe Steps
- This is my grandmother’s old recipe from when I was a kid. It’s one that carries so many memories for me. Hence why the recipe is in ounces.
- Preheat the oven to 180°C.
- Start by beating the butter and sugar in a large bowl until pale and fluffy with an electric beater.
- Beat the eggs together and then slowly add them to the butter and sugar mixture with the electric mixture.
- Fold in the flour and baking powder with a wooden spoon. Line the cupcake tin with cupcake cases and fill each with a spoonful of mixture.
- Bake for 20 minutes and allow to cool fully.
- Cut the top off with a knife and then in half.
- Fill with whipped cream and jam and then place the two halved pieces of sponge on top to resemble a butterfly. Finish with some sprinkles and enjoy.
