125g Tararua Butter, softened
¾ cup Chelsea Caster Sugar
2 eggs
1 ½ cups Edmonds Standard Grade Flour
1 ½ tsp Edmonds Baking Powder
½ cup Meadow Fresh Original Milk
1 tsp vanilla essence
150ml cream
½ cup berry jam
Chelsea Icing Sugar, to dust

Preheat oven to 180˚C bake. Line a 12-hole muffin or cupcake tin with paper cases (this recipe makes 10 cakes that will fill the cupcake cases just perfectly – you can make 12 slightly smaller cakes if you prefer).

Place the Tararua Butter and Chelsea Caster Sugar in a large bowl and beat with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the Edmonds Standard Grade Flour, Edmonds Baking Powder, Meadow Fresh Original Milk and vanilla essence and stir until smooth.

Spoon the mixture evenly into the paper cases and bake for 15-20 minutes or until cooked and lightly golden. Leave to cool for 5 minutes, then remove cakes from the tin and place on a wire rack to cool completely.

Once the cupcakes have cooled, use a knife to cut a circle from the top of each cake. Cut the circles in half. Whip the cream. Just before serving, place a dollop of whipped cream on each cake, followed by a dollop of jam. Press two of the half circles on top of each cake to form the wings. Dust with Chelsea Icing Sugar and serve.