1. Preheat oven to 190C/170Cfan/gas 5.
2. Combine the butter, Tate & Lyle Caster Sugar, eggs, flour, baking powder, vanilla and orange rind in a bowl and beat together until well mixed and smooth. Add enough milk to make a soft dropping consistency.
3. Place 12 paper cake cases in a twelve-hole bun tin, then divide the cake mixture between the cases and cook for 15-20 minutes, or until well risen and golden. Cool on a wire rack.
4. To make the buttercream, put all the ingredients into a bowl and beat until smooth and creamy. Transfer to a piping bag fitted with a medium sized nozzle.
5. When the cakes are cold cut a slice from the top of each, and cut in half to form the wings. Pipe a little buttercream on top of each cake, then arrange the 2 wings of each to resemble butterfly wings. Dust with the Icing Sugar and serve.

GET THE KIDS INVOLVED

Ask the kids to pop the wings on top of the buttercream!