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.
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.
Give these butterfly buns a twist of flavour by swapping the jam for something a little naughtier like peanut butter or chocolate spread.
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- 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