Strawberry Butterfly Buns with a buttercream filling.

Use a simple sponge cake recipe to make these Strawberry Butterfly buns. Filled with vanilla flavoured buttercream.

Ingredients

For the Sponge cakes. Makes 9

• 170g baking block or softened butter
• 170g soft light brown sugar
• 3 medium eggs
• 170g self raising flour
• 1 teaspoon vanilla extract

For the Buttercream and Strawberry topping

• 200g icing sugar sieved.
• 100g butter softened.
• ½ teaspoon Vanilla Extract
• 9 large fresh strawberries

Method

Preheat the oven to 180 deg fan. Place 9 paper muffin cases into a muffin tin. Use more if you want to make smaller buns.

Step 1: Using an electric mixer or wooden spoon, beat the baking block/butter with the sugar until soft, fluffy, and lighter in colour.

Step 2: Gradually add the eggs, one at a time, adding a little flour between each one to help prevent curdling.

Step 3: Add the remaining flour and vanilla extract. Mix until well combined.

Step 4: Fill each muffin case with the cake batter, taking care not to overfill them. Using an ice cream scoop makes the job a little easier.

Step 5: Bake in the oven for 15 - 20 or until baked, testing the centre of each cake with a skewer until it comes out clean. Remove them from the oven and leave to cool completely.

Make the Buttercream

Step 6: Beat together the sieved icing sugar, butter, and vanilla extract until soft, fluffy, and almost white. If needed, add a little milk or cream to make the buttercream softer.

Step 7: Scoop out the centre of each bun and slice it in half.

Step 8: Fill each hollow with buttercream. TIP: To make it easier to fill each fairy cake, place the buttercream in a piping bag with a large nozzle at the end.

Step 9: Place the two cut pieces of sponge on top of the buttercream, creating the butterfly effect. Then, place a fresh strawberry between the two pieces of sponge on top of the buttercream.

To eat the strawberries, grab hold of the little green leaves and pop them into your mouth, savouring every bite.

Storage

Although you can keep them for a few days in an airtight container, I kept mine in the fridge because of the fresh fruit. Bring them back to room temperature before serving.

Any leftover buttercream can be saved in the fridge or frozen for later use on other buns or cakes. To make it softer for pipping, bring it back to room temperature and give it a good mix.

Strawberry Butterfly Buns with a buttercream filling.

LynnH

Use a simple sponge cake recipe to make these Strawberry Butterfly buns. Filled with vanilla flavoured buttercream.

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine British

Servings 9

Equipment

• Muffin Tin
• Muffin cases

Ingredients

  

For the Sponge Mixture

• 170 g baking block or softened butter
• 170 g soft light brown sugar
• 3 medium eggs
• 170 g self raising flour
• 1 teaspoon vanilla extract

For the Buttercream and Strawberry topping

• 200 g icing sugar sieved.
• 100 g butter softened.
• ½ teaspoon Vanilla Extract
• 9 large fresh strawberries

Instructions

 

• Preheat the oven to 180 deg fan. Place 9 paper muffin cases into a muffin tin. Use more if you want to make smaller buns.
• Using an electric mixer or wooden spoon, beat the baking block/butter with the sugar until soft, fluffy, and lighter in colour.
  170 g baking block or softened butter, 170 g soft light brown sugar
• Gradually add the eggs, one at a time, adding a little flour between each one to help prevent curdling.
  3 medium eggs
• Add the remaining flour and vanilla extract. Mix until well combined.
  170 g self raising flour, 1 teaspoon vanilla extract
• Fill each muffin case with the cake batter, taking care not to overfill them. Using an ice cream scoop makes the job a little easier.
• Bake in the oven for 15 - 20 or until baked, testing the centre of each cake with a skewer until it comes out clean. Remove them from the oven and leave to cool completely.

Make the Buttercream

• Beat together the sieved icing sugar, butter, and vanilla extract until soft, fluffy, and almost white. If needed, add a little milk or cream to make the buttercream softer.
  200 g icing sugar sieved., 100 g butter softened., ½ teaspoon Vanilla Extract
• Scoop out the centre of each bun and slice it in half.
• Fill each hollow with buttercream. TIP: To make it easier to fill each fairy cake, place the buttercream in a piping bag with a large nozzle at the end.
• Place the two cut pieces of sponge on top of the buttercream, creating the butterfly effect. Then, place a fresh strawberry between the two pieces of sponge on top of the buttercream.
  9 large fresh strawberries
• Tip. To eat the strawberries, grab hold of the little green leaves and pop them into your mouth, savouring every bite.

Notes

Storage

Although you can keep them for a few days in an airtight container, I kept mine in the fridge because of the fresh fruit. Bring them back to room temperature before serving.

Any leftover buttercream can be saved in the fridge or frozen for later use on other buns or cakes. To make it softer for piping, bring the buttercream back to room temperature and give it a good mix.

Keyword Buttercream, Strawberries