Head chef Christopher Blackstock, at the Farmhouse Restaurant, Millets Farm, prides himself on the fact that he and his team cook all the cakes served for afternoon tea. He says the butterfly cup cakes are among the most popular. They are easy to make and he was thrilled to be asked for the recipe.

YOU WILL NEED 120g plain flour 140g caster sugar One free-range egg Small pinch salt 1½ tspn baking powder 40g unsalted butter 12 paper cases 120ml full fat milk A filling of your choice — either whipped fresh cream, butter cream or vanilla butter cream. If baking for children, you can add colourful extras such as chocolate shavings or hundreds and thousands.

METHOD Turn the oven to 170C, 325F or Gas Mark 3.

Place flour, baking powder, salt and butter in a mixer or mixing bowl and beat slowly until you get a sandy consistency and everything is mixed through.

Gradually add half of the milk and beat vigorously until incorporated. Stop as soon as it is. Do not overbeat at this stage.

Whisk the egg and the remaining milk together in a separate bowl, then pour into the flour mixture and beat again until just incorporated.

Scrape mixture from the sides of the bowl and ensure this is mixed in too.

When the mixture is smooth and of dropping consistency, spoon into paper cases until two-thirds full and bake in a pre-heated oven until the cakes turn a nice golden brown and the sponge springs back when pressed lightly.

Leave the cakes to cool a little before removing them to a cooling tray.

When they are cool, cut away the top of each one with a sharp knife and spoon or pipe the filling of your choice on top of each cake. Then cut the cake tops in half and place back on an angle to form a butterfly look.