Butterfly Buns

It's great to get the kids involved in decorating the buns themselves - give them some butter cream, icing sugar and silver decorative cake balls to put on top, and let their imagination run wild!
ServesPrep / Cooking TimeDifficulty
12 1hr 10 mins 1

There is bound to be a cake decorating shop somewhere near you and they have a whole host of pretty things to decorate buns and cakes with - these places are like Aladdin's Caves for bakers!

Tip : If you prefer a chocolate version, just add in the ingredients in brackets and instructions in the method section



125g butter
125g caster sugar
2 eggs, beaten
3 drops of vanilla extract or vanilla paste
50g plain dark chocolate, melted - optional for choc buns
125g self raising flour, sifted
For the topping:
75g butter
200g of sifted icing sugar (keep 25g back for sifting over the top when you have finished decorating)


  • Pre-heat the oven to 180°C and place paper cake cases into a 12 hole bun sheet.
  • In a mixing bowl, beat the butter and caster sugar until creamy and pale.
  • Beat in the eggs, a little at a time along with 1 tablespoon of the flour.
  • Add the vanilla extract and mix well, (stir in the warm chocolate if you prefer choc buns), then fold in the flour .
  • Place a large spoonful of mixture into each of the12 bun cases
  • Bake for 15 to 20 minutes until golden brown and the top of the bun is springy to the touch
  • Allow to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.
  • Starting around a third of the way in from edge of each cake, use a sharp knife point to cut into and remove the centre of the bun.
  • Cut the piece you have removed down the centre into two pieces to make the butterfly wings.
  • Fill the hole with a small dob of butter icing and place the wings on top. the buttercream will keep them in place.
  • Dredge with icing sugar to finish.
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