Ingredients:
125 g butter chopped, at room temperature
3/4 cup castor sugar
1 tsp vanilla essence
2 cups self raising four, sifted
3/4 cup milk
icing sugar, for dusting
200 ml thickened cream, whipped
2 eggs
Method:
Preheat oven to 180 degrees
Line a 18 hole muffin pan with patty cases
Cream butter, sugar & vanilla together until white &
fluffy
Add the eggs one at a time
Fold in half the sifted flour, half the milk, then the remaining flour & milk
Spoon mixture evenly into cases until 2/3 full
Bake for 15-20 minutes, until cooked when tested
Cool in pan for 5 minutes, before turning onto a wire rack to cool completely
Using the tip of a knife, cut a deep circle from the top of each cake & reserve
Spoon cream into each recess
Cut cake circles in halves & place in cream to resemble wings
Dust with icing sugar to serve
Store in an airtight container in the fridge
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