Easy Butterfly Fairy Cakes / Buns Recipe

easy butterfly buns with jam and buttercream
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This recipe is really easy to make and a lovely one to make with the kids. These cakes are sooo yummy – rest assured they won’t last long. Making and eating these reminded hubby and me of eating these cakes at school fairs when we were little!

 

Ingredients:

For the cakes:
    • Approx 100g (4oz) caster sugar
    • Approx 100g (4oz) butter, softened
    • 2 eggs
    • Approx 100g (4oz) self-raising flour
    • Drop of vanilla extract
For the buttercream:
  • 50g (2oz) butter, softened
  • 75g (3oz) icing sugar
  • Strawberry jam
  • Icing sugar, for dusting

 

Method:

  1. Pre heat oven to 200*C (190*C for fan ovens)
  2. Weigh your eggs (in the shells) and note down the weight – you will use this as the quantity of sugar, butter and flour (mine were 127g so I would use that much butter, sugar and flour).
  3. Weigh out the same weight as your eggs (127g for me) of butter and sugar and cream together until creamy and fluffy.
  4. Break the eggs into a jug, add a drop of vanilla extract and mix together.
  5. Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up.
  6. Weigh out the same weight as your eggs in flour and sift the flour in 2 lots into the bowl. Gently fold in the flour.
  7. Spoon the cake mix into the bun cases.
  8. Cook for approx 12-15 mins or until they start to go golden on top. To test if they are done insert a skewer and see if it comes out clean, if it does, they are done. Alternatively give the top of the bun a little press, if it bounces back they are ready.
  9. Cool on a wire rack.
  10. To make the buttercream, put the butter in a bowl and sift the icing sugar into the butter. Mix well.
  11. When the buns are cool, score a circle in the top of the cake (roughly about the size of a 2p piece) with a sharp knife and remove the this ‘top’.
  12. Fill the hole with buttercream and a little dollop of jam.
  13. Chop the removed ‘top’ in half and gently push into the buttercream as ‘wings’.
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