Butterfly Cakes

Fairy Cakes

• 210 g self-raising flour
• 185 g caster sugar
• 1 tsp baking powder
• 185 g unsalted butter, soft
• 3 large eggs
• 1 tsp vanilla extract
• 1 Tbsp water, hot

Filling

• 240 g raspberry jam
  ou 240 g gooseberry curd
• icing sugar, for dusting