For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4.. Place paper cases in a 12 hole bun tin.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool on a wire rack.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a swirl onto each cake. Place a teaspoon of jam in the centre of the cream.
Press the ‘wings’ into the cream and sift over a little icing sugar.