Cup cakes have become huge business over the past few years. You see them everywhere – and now there are shops and stalls specialising solely in cup cakes. My gran used to make simple cup cakes and butterfly cakes topped with butter cream or fresh cream with strawberries or hundreds and thousands. You can make butterfly cakes with any filling you fancy, really. Just use the same mixture and method as the Victoria sponge; but use medium-sized cup cake tins instead; or you can also use paper cake moulds.
For the passion fruit filling
3 passion fruits
60g caster sugar
120-150ml double cream
Icing sugar for dusting
Halve the passion fruit and scoop the seeds and juice out into a small saucepan. Add the sugar and a couple of tablespoons of water and simmer on a low heat for a few minutes until it's thick and syrupy; then remove from the heat and leave to cool. Whip the cream until stiff, then fold in the passion fruit mixture.
Cut the tops off the cakes and cut those tops in half. Scoop out some of the cake from the centre (you can freeze this for a trifle) and fill generously with the filling. Dust the tops with icing sugar and push them into the filling like wings.