Butterfly Buns
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ tsp Baking powder
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- To decorate
- ¾ cup cream (35% fat)
- 4 Tbsps black currant Jam
- powdered sugar
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4.. Place paper cases in a 12 hole bun tin.
2.
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.
3.
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.
4.
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’.
5.
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.
6.
Press the ‘wings’ into the cream and sift over a little icing sugar.
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