For the sponge
400g/13oz softened, unsalted butter
1 1/2 tsp vanilla extract
400g/13oz caster sugar
400g/13oz self-raising flour
For the filling
150ml/5fl oz double cream
A dollop of jam of your choice per cake
Icing sugar, for dusting
Heat the oven to 180C/350F/Gas4. Place the butter, vanilla extract and sugar into a mixing bowl and beat until light and fluffy. Beat the eggs lightly in a separate bowl and slowly pour into the butter mix. If the mixture begins to curdle, simply add a little of the flour. Once the eggs and sugar have been mixed well, slowly fold in the flour a little at a time.
Place about 25 paper cupcake cases on a baking tray and fill halfway with the sponge mixture (it will rise). Place in the hot oven and bake for 12-15 minutes. Test the sponge is cooked by inserting a small sharp knife into one of the cakes. It should come out clean. Remove from the oven and allow to cool on a wire rack.
For the filling, whip the cream. Using a sharp knife, remove a small circle of sponge from the top of the cakes. Slice the circle in half and fill the hole with a small spoonful of jam and cream. Place the wings on top and dust generously with the icing sugar.