Preheat the oven to 200°C, gas mark 6. Line the bun tin with 12 paper bun cases.

Put the Pure spread, caster sugar, self-raising flour and baking powder in the bowl of a food processor with the beaten eggs and blend for 20 to 30 seconds until smooth.

Add the milk and blend for another 5 seconds until smooth and creamy. Spoon the cake mixture equally between the 12 paper cases.

Bake in the centre of the oven for 12 to 15 minutes until golden brown, risen in the centre and spring back when gently pressed in the centre.

Remove from the oven and leave to cool on a wire rack.

For the icing:

Put the Pure spread and icing sugar into the bowl of a food processor and blend for 10 seconds until soft and creamy.

Carefully cut a circle out of the top of each cake. Cut each circle in half to create two semi-circles (butterfly wings).

Fill a piping bag with the icing and pipe a large swirl in the centre of each cake.

Put the two semi-circles of cake either side of the icing to create wings and spoon over a drizzle of strawberry jam. Dust with icing sugar.

Tip: To test that your butterfly cakes are cooked throughout, insert a skewer or cocktail stick into the centre of each cake, if the skewer/stick comes out clean then the cakes are ready. If there is still a mixture present, bake for a further 5 minutes and repeat the test.