Butterfly Buns

Name: Butterfly Buns
Total time: 45 min
Yield: 12
Ingredients: 2 eggs; 1 cup self-rising flour (sifted); 0.5 teaspoon Baking powder; 0.5 cup butter (softened); 0.5 cup superfine caster sugar; 0.75 cup cream (35% fat); 4 tablespoons black currant Jam; powdered sugar

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

219

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	219 kcal	(10 %)
Protein	2.56 g	(3 %)
Fat	13.86 g	(12 %)
Carbohydrates	21.19 g	(14 %)
Sugar added	8.38 g	(34 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	153.56 mg	(19,195 %)
Vitamin D	0.57 μg	(3 %)
Vitamin E	1.2 mg	(10 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	1.02 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	28.7 μg	(10 %)
Pantothenic acid	0.13 mg	(2 %)
Biotin	0.32 μg	(1 %)
Vitamin B₁₂	0.25 μg	(8 %)
Vitamin C	0.68 mg	(1 %)
Potassium	34.78 mg	(1 %)
Calcium	60.06 mg	(6 %)
Magnesium	3.54 mg	(1 %)
Iron	0.56 mg	(4 %)
Iodine	12.25 μg	(6 %)
Zinc	0.11 mg	(1 %)
Saturated fatty acids	8.42 g
Cholesterol	66.47 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2
eggs; 1 cup
self-rising flour (sifted); ½ teaspoon
Baking powder; ½ cup
butter (softened); ½ cup
superfine caster sugar

To decorate: ¾ cup
cream (35% fat); 4 tablespoons
black currant Jam; powdered sugar

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4.. Place paper cases in a 12 hole bun tin.

Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool on a wire rack.

Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.

To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a swirl onto each cake. Place a teaspoon of jam in the centre of the cream.

Press the ‘wings’ into the cream and sift over a little icing sugar.