Butterfly cupcakes with passionfruit cream

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
   
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition.
   
3. Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into cases until 2/3 full.
   
4. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
   
5. Passionfruit cream: In a bowl, combine cream and passionfruit.
   
6. Using a sharp knife, cut a shallow circle out of the top of each cake about 4cm wide. Cut tops in half. Spoon a little cream mixture into each recess. Arrange cake tops in cream to form wings. Dust with icing sugar before serving.

• If liked, whip cream a little first before lightly folding in passionfruit pulp.
  
• You will need about 2 passionfruit.
  
• Store in an airtight container — do not freeze once filled.