Prepared in just 20 minutes, this recipe for butterfly buns is perfect for beginners and ideal for baking with children.
Each bun is packed with smooth homemade buttercream and sweet strawberry jam filling. Topped with delicate ‘butterfly wings’ made from circular pieces of the cake cut in half, these fairy cakes are sure to impress. This butterfly cakes recipe makes 10 regular-sized butterfly buns.
- 100g (4oz) caster sugar
- 100g (4oz) butter, softened
- 2 large eggs
- 100g (4oz) self-raising flour
- ½ tsp baking powder
- 15ml (1tbsp) milk
- 50g (2oz) butter, softened
- 75g (3oz) icing sugar
- 2tbsp strawberry jam
- Icing sugar, for dusting
Preheat the oven to 190C, gas 5. Line a muffin tray with 10 paper muffin cases.
Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
Top tips for making butterfly cakes
Store your butterfly buns in an airtight container at room temperature for up to three days. You can freeze these buns without the buttercream and jam for up to one month.