I always called these fairy cakes, but recently discovered that most people call them butterfly cakes. Either way, they always sound like the prettiest little cakes. I was just talking about fairy cakes the other day with someone and how they remind me of my childhood and bake sales at school. They seemed to be the only cupcakes we knew or enjoyed making. It's a shame nobody makes these anymore. The, cake, creams, cupcake, dessert, fairy cakes, magnolia bakery, mother's day, spring, strawberries, strawberry, summer, sweet, vanilla simplest things in life are always the best and no matter how simple this recipe may seem, you can't argue when something tastes this good! So I decided to make an adult friendly version of a fairy cake to please all. These cakes are seriously delicious and a really cute play on strawberry shortcake. One bite of the fluffy and moist sponge topped with a sweet whipped cream filled with chopped strawberries and you'll be in heaven. Happy Mother's Day!Vanilla Cupcakes: (makes 24) 2 and 3/4 cups self-raising flour 1 cup softened unsalted butter 2 cups sugar 4 eggs 1 cup milk 1 teaspoon vanilla extract Cream filling: (for 24 cupcakes) 1 cup heavy whipping cream 1/4 cup confectioners sugar 1/4 teaspoon vanilla extract 1/2 cup chopped strawberries confectioners sugar and strawberries for decorating. Pre-heat oven to 350F. Line x2 12-cup muffin tins with paper cases. In a large bowl, cream together the butter, sugar and vanilla extract with an electric whisk/mixer. Then add the eggs and whisk in well. Sift the flour into the bowl and fold the mixture together slowly pouring the milk until everything is combined well. Spoon the mixture into each paper case about 3/4 full. Bake at 350F for 20-25 minutes. Allow the cupcakes to cool completely on a wrap before you begin the next step. In a large bowl whisk the heavy cream and vanilla until it reaches stiff peaks. Then add the confectioners sugar and chopped strawberries and whisk a little more until well combined. Cut a circle out with a knife in the middle of each cupcake and then spoon the center out. Fill the hole with a heaped dollop of whipped cream. Cut the cut-out circle of cake in half and place as wings on top of the whipped cream with the rounder edges on the outside. Repeat for all the cupcakes and then dust with confectioners sugar and add strawberries.