Mel and Mal's Butterfly Buns

  • 125g butter
  • 125g caster sugar
  • 2 eggs, beaten
  • 3 drops of vanilla essence
  • (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)

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!

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!

Serves : 12        Prep/Cooking Time : 1 hr 10 minutes

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


Bake the Buns

Pre-heat the oven to 180°C and prepare a 12 cup bun tin with paper cases within each one.

Cream the butter and caster sugar until creamy and pale then beat in the egg a little at a time

Add the vanilla essence 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 the 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 then place on a wire rack to cool completely

Decorate the Buns

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 and put to one side

Fill the hole with a small dob of butter icing and pop the lid back on top

Dredge with icing sugar to finish

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES