1/3 c. soft butter
1 1/4 c. sugar
1 tsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
2 1/2 tsp. baking powder
2/3 c. milk
Raspberry jam

Preheat oven to 375 degrees. Place 12 paper baking cups in muffin pan. Cream the butter in bowl with mixer or wooden spoon. Add sugar slowly; beat until light and creamy. Add egg and beat again. Sift dry ingredients in separate bowl and gradually add to mixture. Stir in milk and vanilla. Batter should be thick and smooth. Fill cups 2/3 full. Bake for 25 minutes. Cool; cut off each top with knife. Cut the slice in 2 halves. Put a teaspoon of jam on each cup cake. Place the 2 halves back on the jam like 2 butterfly wings. Makes 12.