Buttercream Butterfly Buns
Straight from Jenny’s Kitchen
Ingredients: 110g butter
110g caster sugar
2 eggs
1 teaspoon vanilla extract
110g self-raising flour
½ teaspoon baking powder
1 tablespoon milk
Strawberry jam
Sprinkles (optional)
For the buttercream: 300g icing sugar
150g butter
2 teaspoons vanilla essence
Method:
1. Heat the oven to 180 C. Line your baking tin with 10 paper cupcake cases.
2. Add butter, sugar, eggs, vanilla extract, flour, baking powder and milk to a mixing bowl. Mix until smooth, pale and fluffy.
3. Divide the mixture between the cases. Bake for 15 minutes until golden brown. Transfer to a wire rack to cool.
4. To make the icing, beat together icing sugar, butter and vanilla essence until pale and fluffy. If too stiff mix in some milk.
5. Once the cakes are cool, using a sharp knife, slice off the tops. Then cut each top in half.
6. Pipe or spoon the buttercream on top of the cakes and gently push the 2 halves into the buttercream at an angle, to resemble butterfly wings.
7. Place a small blob of jam in the middle and add a few sprinkles on top.
8. Enjoy with a nice cup of tea.
This recipe is so simple, even Patsy could try it. You may prefer fresh cream, so you can swap out the buttercream for whipped fresh cream. Or better yet, try both versions.