Butterfly Buns Recipe
This super easy butterfly buns recipe is sliced on top, then filled with delicious raspberry jam and a dusting of icing sugar. They always look so pretty with butterfly wings using minimal effort!
Servings: 12 butterfly buns
Calories: 144kcal
Equipment
Ingredients
- 125 g self raising flour
- 125 g spreadable butter
- 125 g Light muscovado sugar Or caster sugar
- ½ teaspoon baking powder
- ½ teaspoon almond extract or vanilla if you have it
- 2 eggs medium
- 12 teaspoon raspberry jam I used this Queen's jam recipe (raspberry blueberry jam)
- 1 teaspoon icing sugar to dust *I use a tea strainer for ease
Instructions
- Preheat your oven at 170c fan / 190c conventional / gas mark 5 / 375 F.
- Using an electric mixer, whisk all of the ingredients except the icing sugar and jam until smooth.
- Butter and line a 12 cupcake muffin tin with paper cases.
- Spoon the butterfly buns mixture into each case and bake in the oven for 15-20 minutes until golden and slightly firm to touch.
- Remove and place on a cooling rack while in the muffin or cupcake tins.
- Hull the top middle using a knife so you've cut out a round disc of each bun, then slice in half. These are the butterfly wings.
- Add raspberry jam, then the two butterflu wings on top, creating a V shape.Note: you may want to add some ready made Betty Crocker vanilla icing sugar frosting first, but I never bother.
- Dust the icing sugar on top with a sieve or loose tea strainer and they're ready to eat.
Nutrition
Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 74mg | Potassium: 50mg | Fiber: 1g | Sugar: 14g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg