Butterfly Buns

    (6)
    40 min

    I decided to take a trip down memory lane to my childhood when I used to make these small buns that resemble butterflies. You can use whipped cream instead of making the buttercream icing. Kids still love them!


    12 people made this

    Ingredients
    Serves: 12 

    • 125g self-raising flour
    • 4 tbsp cocoa powder
    • 1 tablespoon hot water
    • 4 tbsp margarine
    • 4 tbsp caster sugar
    • 2 tablespoons cherry jam
    • 1 egg
    • For the cream filling
    • 4 tbsp margarine
    • 175g icing sugar
    • 1/2 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven 180 C / Gas 4. Line a 12-cup-muffin tin with paper liners.
    2. Cream 4 tbsp butter or margarine and caster sugar together until pale yellow and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement. If the mixture is too stiff (batter should slowly drop off spoon when lifted from bowl), add a small amount of water. Divide mixture into 12 muffin cups.
    3. Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.
    4. To make the cream filling: Beat 4 tbsp butter or margarine until soft. Gradually add sifted icing sugar and vanilla extract. Mix until smooth.
    5. Cut circles from tops of buns, and halve these to resemble butterfly wings. Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of the cream filling. Place the wing shapes into the cream filling curved side down.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (7)

    sababaig5
    0

    Made it more kid friendly. saba  -  09 Apr 2011

    georget
    by
    0

    there goooooooooooooooooooooooooooood  -  03 Feb 2010

    by
    12

    This is delish! My mum said that it tasted like a chocolate sponge cake. however, we both agree that it's a tad too sweet, as there was this sweet aftertaste. the next time I make this, I'll reduce the sugar to 2 tbsp. (then again, we never liked stuff that was too sweet.) Also, I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns!  -  14 Mar 2007  (Review from Allrecipes US | Canada)

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