INGREDIENTS to make a dozen cakes :-
110 g (4 oz) self-raising flour
1 level teaspoon baking powder
110 g (4 oz) castor sugar
110 g (4 oz) soft butter or margarine at room temperature
2 large eggs at room temperature
50 g (2 oz) soft butter or margarine at room temperature
110 g (4 oz) icing sugar - sieved
half teaspoon vanilla extract
Sieve the flour and baking powder into a large bowl.
Add the castor sugar, butter or margarine, and eggs, ensuring they are at room temperature.
Beat with a wooden spoon for about 3 minutes until well blended and sugar has dissolved.
Place a dozen paper cases into a tray of patty tins. Half fill each case with sponge mixture.
Bake at Gas Mark 4 / 350°F / 180°C (160°C for fan oven) for 15 - 20 minutes until firm to the touch.
Beat the butter or margarine with the sieved icing sugar until soft and creamy.
Add the vanilla extract and mix well.
When the sponge cakes are cold, slice the top off each cake, and cut each top in half.
Place a teaspoon of butter-cream on top of each sponge cake.
Arrange the halved tops on each cake like butterfly wings.