When cold, use a sharp knife to cut small circles from the centre of each cupcake about 5 mm – 0.2 inches in from the edge of the cupcake. Make sure to slant-cut down 1 cm – 0.4 inches into the cupcake. Lift out the small rounds of cake and cut each round in half, to make the wings of a butterfly. Spoon about 2 tsp of Crème Patissière
into the hollow and place the wings on top of the cream.