Strawberry patty cakes

1. Line a 12-hole muffin pan (-cup capacity) with paper cases.

2. Beat butter, sugar and essence in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Add flour, milk and 2 tbs of milkshake powder. Stir until just combined. Divide mixture among paper cases.

3. Cook in a moderate oven (180°C) for 25 minutes, or until cooked when tested. Stand in pan for 5 minutes before turning out onto a wire rack to cool.

4. Beat cream and remaining milkshake powder with electric mixer, until firm peaks form.

5. Using a small sharp knife, cut a circle, about 2cm deep, from top of each cake. Cut each circle in half to form wings. Spoon 1 tsp jam then 1 tbs cream mixture on top of each cake. Position wings on top of cream. Decorate with strawberries. Dust with sifted icing sugar.