Raspberry & Vanilla Butterfly Cupcakes
Heat the oven to Mark 4/180°C. Mix together all cake ingredients, using an electric whisk, until light and fluffy. Spoon into 12 Baking Cases placed in a bun tin. Bake for 15-18 mins.
For the topping, whisk together the butter and icing sugar, using an electric whisk, for 3-4 mins until very light. Add the raspberries and lightly mix and crush them until combined.
Using a knife at a slight angle, cut out a circle of sponge from the middle of each cake, leaving a 1cm margin around the edge. Cut each circle in half and set aside.
Divide the topping between the cakes, then lightly press in the "butterfly wings".