Butterfly Buns

Prep time: 20 minutes

Cooking time: 15 minutes

Difficulty: Easy

Makes 12 Buns

Butterfly Buns

Small Sponge Buns with Buttercream

Ingredients

For the Buns

110g (4oz) WHITWORTHS CASTER SUGAR

110g (4oz) butter/margarine at room temperature

1 tsp vanilla extract (optional)

2 large free range eggs

110g (4oz) self-raising flour

1 tsp baking powder

Pinch salt

For the butter icing

220g (8oz) WHITWORTHS ICING SUGAR

110g (4oz) butter at room temperature

1 tsp vanilla extract (optional)

Splash of milk

2 tblsp good quality strawberry jam

Preparation method

– Preheat the oven to 200C (180C in a fan oven), Gas mark 6.

– Line a 12 hole bun tin with paper cases.

– Place all the cake ingredients in a large bowl and whisk together for 2-3 minutes with an electric hand whisk, until light and fluffy.

– Fill the paper cases with the cake mixture, using approximately 1 heaped teaspoon of mixture per case.

– Bake in the oven for 12-15 minutes or until lightly golden and cooked through.

– Remove from the oven and carefully transfer to a cooling rack to cool completely.

– Make the icing by whisking the butter and half the Whitworths Icing Sugar together, once fully combined, add the remaining sugar, vanilla and a dash of milk, continue whisking for 1-2 minutes until light and smooth.

– Take a sharp knife and cut a circular section out of the middle of each cake (approximately 1/3 from the edge of the cake and halfway down).

– Place ½ tsp of jam into each hole and top with a teaspoon of butter icing.  Cut the cake lid in half and replace the 2 pieces on each side of the butter cream, slightly angled outwards (like wings).

Dust with a little WHITWORTHS ICING SUGAR  before serving.

 

 

 

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