Cupcakes: Preheat the oven to 180 degrees C. Line a cupcake tray with patty cups.
Cream butter and caster sugar together until pale yellow and fluffy. Gradually add small amounts of whisked egg, beating continuously. Fold in the flour to make a smooth batter. Divide mixture into 12 muffin cups.
Bake for 15 minutes, or until well risen and firm to touch. Allow to cool.
Cream: Whisk the cream until it starts to thicken. Add the icing sugar and vanilla then continue whisking until the cream is firm.
To Serve: Cut circles from tops of cupcakes and halve these to resemble butterfly wings. Put a small amount of raspberry jam in the cut out hole and cover with a teaspoon of the cream filling. Place the wing shapes into the cream filling to create the butterfly effect.