You can use mascarpone cheese in place of the cream.
60g (¼ cup) unsalted butter, softened
80g (⅓ cup) soft brown sugar
1/2 tsp natural vanilla extract
1 egg, at room temperature
60g (½ cup) self-raising flour
30g (¼ cup) unsweetened cocoa powder
2 tbsp milk
50g (¼ cup) thick cream
80g (¼ cup) raspberry jam
icing sugar, sifted, for dusting
1. Preheat the oven to 190C. Grease 18 holes of two 12-hole non-stick mini muffin tins.
2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy. Add the egg and beat well. In a separate bowl, sift together the flour and cocoa. Add half the flour mixture to the butter mixture and beat until just combined. Add the milk and beat until just combined. Add the remaining flour mixture and beat until just combined.
3. Spoon the mixture into the prepared tins. Bake for 8–10 minutes, or until cooked when a skewer inserted in the centre of a cake comes out clean. Allow to stand in the tins for 2 minutes, then transfer to a wire rack to cool completely.
4. Cut a shallow cone-shaped piece from the top of a cooled cake. Cut the piece of cake in half to form two wedges. Fill the hollow in the centre of the cake with a little of the cream and then add a little of the raspberry jam. Lightly press the two cake wedges into the jam to form the butterfly wings. Repeat with the remaining cakes, cream and jam. Dust with the icing sugar and serve.
These butterfly cakes are best eaten the day they are made.