I haven’t made butterfly buns since I was a very small child, and on my current baking hype I remembered how amazing these were. Lemon sponge cakes rank up there amongst my favourite type (lemon drizzle cake anyone?) and they’re also my mums fave too, so I decided to make these for her (well…not just for her).
– 110g unsalted butter (softened)
– 110g caster sugar
– 110g self raising flour
– 2tsp baking powder
– 2 eggs
– 1 lemon, zest and juice
– 40g unsalted butter (softened)
– 125g sifted icing sugar
– 50g lemon curd
Pre-heat the oven to gas mark 6, and grease and lay out your bun tin. This recipe will make 12 cakes.
Mix together your flour, sugar, and baking powder. Add your butter, your eggs, and your zest and lemon juice, and whisk all together.
Evenly share the mixture out into each bun casing, and bake for around 15 minutes/until golden. Once removed leave to cool for around 5 minutes.
Make the buttercream while the cakes are cooling – sift the icing sugar into your butter and add your lemon curd then mix together until pale and fluffy.
Use a sharp knife to gently cut a small hole out of the middle of each cake, making sure to not cut too deep. Remove the part of cake you have cut out, and slice in two. Spoon some buttercream into the hole, the arrange the ‘wings’ back into the cream. Do this for all 12 cakes then lick the bowl clean because it tastes amazing.
I also had some haribo left over so I added one to each cake and I thought it was a cute little touch. These kept moist and tasty in an air tight container for four days.
Do butterfly buns bring back childhood memories for you?