Preheat your oven to 180 degrees and line a 12 hole muffin tray with paper cases.
Place the butter, sugar, self raising flour, milk, vanillin extract and eggs in the bowl of an electric mixer and beat on a low speed for two minutes until ingredients have combined before increasing speed and beating for a further 3 minutes or until mixture is smooth and pale.
Spoon the mixture into the paper cases (fill approximately 2/3) and bake in oven for 18 - 20 minutes or until the cupcakes are cooked through and golden on top.
Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
While your cakes are cooling, whip the thickened cream until soft peaks form. Cover and place in the fridge until needed.
Once cakes are cool, use a teaspoon to remove a small circle from the top of the cake - don't remove too much, around 1/3 of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside.
Add a teaspoon of strawberry jam to the hole you have created.
Add approximately a tablespoon of whipped cream.Place the 'wings' in the whipped cream.
Repeat process until all cupcakes are filled.
Dust lightly with icing sugar and serve.