19 April 2012
You will need: •125g self raising flour •125g caster sugar •125g soft butter/margarine •2 eggs •2 teaspoons vanilla essence •120g icing sugar •Another 60g butter for icing
1. Preheat the oven to 180' /gas mark 5.
2. Sift the flour, add the caster sugar, add the butter/margerine (make sure its soft) and crack the eggs into a large bowl.
3. Whisk using an electric whisk (or hand whisk but it takes longer) until the mixture is smooth and creamy.
4. Add in the vanilla essence and mix gently until it is all mixed in.
5. Line a tin with 12 bun cases and fill them 2/3rds full with the mixture, make sure you spoon it out evenly.
6. Put and leave to bake in the oven for 18-20 minutes. While they are cooking, make the buttercream icing by softening the butter and beating it with a wooden spoon until its creamy. Add the 120g of icing sugar in 3 parts of 40g, hand whisking each time to avoid mess. Add 1 teaspoon of vanilla essence.
7. The buns will be done when they have risen, are golden brown on top and springy when pushed on the top gently. Leave them to cool for 15-20 minutes.
8. Get a small yet sharp knife and in each bun carve a hole in the middle of the bun, about 1cm in from the rim of the bun. Then carry your cut down and scoop out the sponge as to leave a dome in the middle of the bun. Fill this hole with 3/4 of a teaspoon of buttercream.
9. To make the wings cut the scooped out sponge part in half and place in the buttercream on top with the cooked side facing upwards. Sift icing sugar over top and serve!
Enjoy! :]
Easy Peasy Butterfly Buns • Opuss № I