Instructions

Step 1
Preheat oven to 180C. Line eighteen 1/3 cup (80ml-capacity) muffin pans with paper cases.
Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, until just combined.
Step 3
Spoon the mixture evenly among the lined pans. Use the back of a spoon to smooth the surface. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
Step 4
To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until well combined.
Step 5
Use a small sharp knife to cut a cone-shaped piece from the top of each cupcake, about 4cm wide and 1.5cm deep. Cut each cone-shaped piece of cake in half to form 2 semicircles.
Step 6
Place the 100's & 1000's on a small plate. Place half the buttercream in a piping bag fitted with a 1cm-diameter fluted nozzle. Spread the remaining buttercream over the top of each cupcake. Dip each cupcake into the 100’s & 1000’s to coat. Spread a little buttercream over each semicircle and press into the 100’s & 1000’s to coat.
Step 7
Spoon raspberry jam into the hole in the top of each cupcake. Arrange the semicircles of cake in the jam to create the butterfly wings.
Step 8
Pipe the buttercream down the cent