Rachel Allen's Fairy Cakes

There is no mystery to baking, it is a simple science, which is precisely why it is so satisfying

1. 1

   Preheat the oven to 190°C/gas 5. Line a 12-hole or 24-hole cake tin with 12 (or 24) paper cases. Cream the butter in a large bowl or in a food mixer until soft.
   
   Add the sugar and vanilla extract and beat until the mixture is light and fluffy. Add the eggs, one at time, beating continuously, then sift in the flour and baking powder.
   
   Divide the mixture evenly between the paper cases using 2tsp for mini cakes or 2dssp for larger ones. Cook in the oven for 8-12 minutes, or until golden and springy to the touch (mini cakes may just take 5 minutes.) Transfer the cakes on to a wire rack to cool.
   
   While the cakes are cooking, make the crème chantilly by folding the icing sugar and vanilla extract into the cream. When the cakes have cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside.
   
   Spread 1/2tsp or so of jam on the top of the cut cake, then spoon or pipe the crème chantilly on top of the jam. Arrange two wings at an angle on top of each cake. Dust with icing sugar and decorate with dragées, if using.