Butterfly Cupcakes

Preheat oven (electric 180°C/convection 160°C). Line a muffin tray with muffin cups.

Cream together the butter and sugars. Mix in the flour and baking powder. In a small bowl, whisk the eggs and then add to the batter. Divide the batter equally among the muffin cups. Bake for 20 minutes. Remove the cupcakes from the oven and cool briefly in the tray. Remove muffins the tray and cool completely.

For the buttercream, cream together 75 g soft butter and the powdered sugar. Gradually add in the yoghurt. Fill a pastry bag, equipped with a large star nozzle, with the buttercream. Slice off the top of each cupcake, and cut each piece in half. For the wings, pipe icing onto the cupcakes, and place two of the sliced halves, with the rounded edges facing outwards, onto each cupcake. Decorate as desired with sprinkles.