
Ingredients
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200g unsalted butter, softened
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1 teaspoon vanilla extract
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1 cup caster sugar
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3 eggs
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2 1/2 cups self-raising flour, sifted
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1/2 cup milk
Decoration
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1 cup raspberry jam
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300ml thickened cream, whipped
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icing sugar mixture, to decorate
Method
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1Preheat oven to 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
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2Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
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3For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
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4Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
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5Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.
Source: taste.com.au