Strawberry and rose butterfly cakes

Method

1. Preheat the oven to 180°C and line a cupcake tray with 12 paper cases.
2. Put the flour, baking powder, sugar and butter in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment). Beat until the mixture looks like fine breadcrumbs. Continue beating, adding the eggs, one at a time, until the mixture comes together in a thick batter. Add the vanilla, nutmeg and milk and beat until just incorporated.
3. Distribute the batter evenly between the paper cases. Bake for 20 minutes, or until golden and the cakes spring back when touched lightly. Set aside to cool completely on a wire rack.
4. While the cakes are cooling, stir the jam and rosewater together in a small bowl (taste and add more rosewater, if you like).
5. Whip the crème fraîche and cream together until thick.
6. Using a small sharp knife, carefully cut the top off each cake, digging into the cake to leave a little divot. Fill each cupcake with a tiny splodge of jam, spreading it over the cut surface, followed by a bigger splodge of whipped cream. Take a cake top, slice it in two and stick the pieces into the cream on the cake, to look like wings. Dust the cakes with icing sugar and serve.