Butterfly buns | Sunday Observer

Butterfly buns

12 June, 2021

Butterfly buns are a great way to make impressive looking cupcakes without the fiddly piping bag fuss - a spoonful of jam and a splodge buttercream work wonders!

Tasks for the children

* Mixing the ingredients together using an electric hand whisk with supervision
* Spooning the mixture into cupcake cases
*Placing the cakes into the oven with supervision
*Making the buttercream
*Spooning out the middle of the cake
*Finishing with jam and buttercream
Ingredients - Makes 10

100g (4oz) caster sugar
15ml (1tbsp) milk
100g (4oz) butter, softened
2 large eggs
100g (4oz) self-raising flour
½ tsp baking powder
75g (3oz) icing sugar
50g (2oz) butter, softened
2tbsp strawberry jam
Icing sugar, for dusting

* Preheat the oven to 190C, gas 5. Line a muffin tray with 10 paper muffin or cup cake 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 or cupcake cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.

l 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.