Bake the basic fairy cakes following Mrs Beeton's recipe which can be found here: Fairy Cakes
While the cakes are baking begin stewing the gooseberries: in a large plan place the gooseberries, elderflower, lemon, sugar and butter. Place over a medium heat and allow the ingredients to dissolve.
The gooseberries will begin to swell and burst slowly breaking down. Once this process has begun begin to stir the mix ensuring all of the juices have combined.
In total the gooseberries will need to stew for roughly 4 mins before being removed from the heat and set to one side to cool. At this stage I recommend draining some of the syrup generated in the stewing process (roughly 4 tbsp) to one side for use in the icing.
Once the cakes have been removed from the oven and left to cool, taking a sharp knife, roughly a centimetre from the edge, angle the knife into the centre and draw round in a circle. This will take an inverted cone shape out of the top of the cake.
Do not discard this! We will need this later!
Next whisk up the icing, yoghurt and cooled syrup with an electric mix until you have a stiff yet glossy icing.
Into each hole pour some of the stewed gooseberry mixture and then top with the icing to keep the gooseberry jam a surprise!
Cut the top of the cake we removed earlier into two to make "butterfly wings" and place into the icing!
Dust with a sprinkling of edible glitter and there we have Elderflower and Gooseberry Butterfly Cakes!