1 x 12-hole tart tray, 2 x mixing bowls, chopping board and 10 fairy cake cases

Cakes
75g butter
75g caster sugar
2 eggs
75g FREEE Self Raising White Flour
1 tbsp milk
¼ tsp vanilla extract

Buttercream Topping
75g icing sugar
50g butter, softened
milk

200°C, Fan 180°C, 400°F, Gas 6.

 Cakes   

1. Pre-heat the oven.
2. Stand 10 fairy cake cases in the holes of the tart tray. 
3. Cut the butter into small cubes and put them into a mixing bowl.
4. Add the sugar and beat together until light and fluffy.
5. Break the eggs into the bowl one at a time, ensuring each is well incorporated before adding the next.
6. Sieve the flour into the bowl then stir it into the mixture.
7. Add the milk and vanilla extract and combine well.
8. Divide the mixture between the 10 prepared cake cases.
9. Bake for 12-15 minutes, until the sponges spring back when touched.
10. Cool the cakes on a wire rack.

Buttercream Topping

1. Sieve the icing sugar into a bowl.
2. Put the butter into another bowl and beat until very soft and smooth.
3. Add the prepared icing sugar, a spoon at a time, beating well after each addition.
4. Add a drop of milk if needed to loosen the buttercream.
5. Scrape down the sides of the bowl and beat a final time.

Butterfly Decoration

1. Carefully slice the tops off all the cakes and lay the sponge circles on a chopping board.
2. Cut each sponge circle in half.
3. Divide the prepared topping between the exposed cake tops.
4. Press the flat sides of two sponge circle halves into the topping so they stand up and look like butterfly wings.