Butterfly Cupcakes (British Butterfly Cakes)

Name: Butterfly Cupcakes (British Butterfly Cakes)
Ingredients: 1 jar raspberry jam, good quality; I like Mackays or Bonne Maman (you won't use the entire jar); 1 cup (8 oz) heavy whipping cream, whipped; powdered sugar for dusting; 2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt); 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK); 6 eggs, beaten; 2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED; a good pinch of salt

"Traditional British butterfly cakes are (apparently) sometimes called fairy cakes, but no matter the name, they are simply delightful...."

INGREDIENTS

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1 jar raspberry jam, good quality; I like Mackays or Bonne Maman (you won't use the entire jar)

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1 cup (8 oz) heavy whipping cream, whipped

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powdered sugar for dusting

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2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt)

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1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK)

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6 eggs, beaten

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2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED

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a good pinch of salt

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