Butterfly Cupcakes

Butter and flour a muffin tin or place paper cups inside. Preheat the oven to 160 °C.

Mix flour with salt, baking powder and baking soda. Scrape out the vanilla pod and add the pulp.

In another bowl, beat the egg until creamy. Add honey, butter and buttermilk.

Gently fold the flour mixture into the egg-sugar-milk mixture. Mix just until all ingredients are moistened.

Pour batter into muffin tins and bake in preheated oven for about 20 minutes. Remove and let cool.

In the meantime, stir the strawberry jam until smooth.

Whip the cream with cream stiffener and vanilla sugar until nice and stiff.

When the muffins have cooled, remove from the pan. Cut the top part straight flat and cut in half. Spread the jam on the straight surface first, then pipe on the whipped cream. Place the two parts of the cupcake lid on top like wings.

Sprinkle the cupcakes with a little powdered sugar if desired.

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