As a child, butterfly buns were my all-time favourite thing to bake as I thought the raw batter was absolutely delicious. Even though I don’t eat raw cake mix anymore, I still frequently make these buns as they are so highly requested for by all of my family. The other week, my sister was attempting to make them, but couldn’t find a decent recipe so I thought seeing as this one is ingrained in my brain forever and always complimented, I would share for everyone to make! Be warned though, they often go quickly, so make sure you put some aside for yourself or you wont get to enjoy them.
Prep Time 20 Mins Cook time 20 mins
CAKE INGREDIENTS
· 110g (4oz) Unsalted butter
· 110g (4oz) Caster sugar
· 2 Medium eggs
· 110g (4oz) Self-raising flour
ICING INGREDIENTS
· 140g (5oz) Unsalted butter
· 280g (10oz) Icing sugar
METHOD
1. The oven should be preheated to 180C / Gas 5 / 170C Fan
2. Start by mixng the butter and sugar together in a large mixing bowl until smooth and creamy.
3. Beat in the eggs one at a time with a tsp of the flour.
4. Fold in the remaining flour so you don’t remove any of the air we have just mixed in.
5. Add to 16-18 bun cases on a baking tray and bake for 18 – 20 until the centre is raised and they are a golden brown colour.
Whilst the buns are cooking, mix up the butter icing. This recipe contains enough for 6 cupcakes so you may need to double or even triple this to cover all the buns but I just freestyle here.
6. Once completely cooled, remove the bun cases from the baking tray and cut the centre out of the buns. Cut the cut-out cake into two and save near the original bun so it doesn’t get mixed up.
7. Add 1 ½ tsp of the butter cream to each bun and place the cut-out cake upside down as wings.
8. Finally to serve, dust all cakes with icing sugar.