Preheat a fan forced oven to 120C / 250F (140C / 275F for no fan). Line two cupcake/muffin trays with cupcake liners. See notes for measurements.

Combine dry ingredients - In a large bowl, sift together the cake flour, baking powder and salt. Use a whisk to combine. Set aside.

Cream butter, sugar and eggs - In a separate bowl, add the softened butter, sugar and vanilla and mix on high speed until pale and fluffy, about 3 minutes. Scrape down the bowl using a spatula. Next, add the eggs one at a time, mixing for 30 seconds each time and scraping down the bowl after each addition.

Add remaining wet ingredients - Add the Greek yogurt, vegetable oil and half the milk and mix until well combined.

Finish batter - Pour in all of the dry ingredients and remaining milk and mix on medium low speed until no dry ingredients are showing taking care to make sure there are no dry ingredients showing at the bottom.

Bake - Use an ice cream scoop or two tablespoons to transfer the batter into the cupcake liners filling them up ¾ of the way. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely

Prepare mascarpone cheese - Begin by mixing your mascarpone cheese to smoothen it out. Some brands are smooth, some are a little stiffer. This will prevent it from making your Chantilly cream lumpy.

Whip all ingredients - Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!

To trim cupcakes - Use a round cookie cutter about 1 cm smaller than the top of your cupcakes to gently indent the cupcakes. You’ll use a serrated knife to cut a cone shape into each cupcake about 2cm in depth (not all the way to the bottom of the cupcakes!). Go slow and cut them as neatly as you can using the circle as a guide of where to cut.

To decorate - Fit the end of a piping bag with an open star tip and fill with cream. Fill the hole in the cupcakes with a little bit of jam and then pipe a circle of cream. Fill the circle with more jam and place each half of your cupcake tops on top in the shape of butterfly wings. Dust with powdered sugar an hour before serving. These cupcakes are best served the day they’re made.