12fresh Strawberriescleaned and sliced in half lengthways
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Preheat the oven to 180 deg Fan assisted. Place 12 paper bun cases in a 12 cup muffin tin
Using an electric mixer, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as you go along.
Add the eggs, one at a time, adding a little flour in between each one to help prevent curdling. Add the Vanilla extract and mix until well combined.
Add the remaining flour and mix until well combined.
Pour the cake batter evenly into each bun cake, making sure that you only fill to ¾ or they will overflow. Using an icecream scoops make the job easier.
Bake in the centre of the oven for 15 mins or until baked and slightly golden in colour, testing the centre of a couple of the cakes with a skewer until it comes out clean.
Leave to cool a little before placing the little sponge Cakes onto a wire rack to cool completely.
Make the Buttercream Topping.
Using an electric hand mixer, beat the butter, vanilla extract and icing sugar together until light and fluffy to a thick piping or spreadable consistency.
Add the buttercream into a piping bag fitted with your favourite rosette nozzle. Scoop out the centre of each bun and slice in half. Fill with a swirl of buttercream, top with a sliced fresh strawberry and place a slice of each cut out sponge to the sides of the strawberry to form butterfly wings.
TIPS AND FAQ’S FOR MAKING BUTTERFLY BUNS
Alternative Fruits – You could use other fresh berries such as Raspberries and Blueberries
Alternative to Buttercream – Mascarpone whipped with a little icing sugar. Or freshly whipped cream using whipping cream.
Alternative toppings – Leave out the fruit and serve them as plain vanilla butterfly buns or decorate with colourful sprinkles
How long with Butterfly Buns Keep?If using buttercream they will keep for a couple of days in an airtight container. But because of the fresh berries, they are best kept in the fridge, especially in warm weather.
Does a sponge cake firm up if kept in the fridge?Because of the butter content in the cake mixture, sponge cakes will become firm when kept in the fridge. Bring back to room temperature before serving.