Baking: It’s all about the Butterfly Buns

 
I haven’t written a baking post in a while so I thought it was high time I shared my recent culinary creations with you lovely people. For an overview of some of my baking escapades check out my cupcake blog post here

I love baking, I find it so therapeutic and creative so as it was my mums birthday at the weekend I thought I would treat her and the family to some classic butterfly buns!

I have very fond childhood memories of making butterfly buns with my mum and brother. My brother and I arguing over who would lick the spoon and who would lick the bowl – both of us weighing up which one would have the most delicious cake mixture to savour! Yummy! So I thought this would be great to make for my mums birthday.

I used the fail-safe classic recipe by the great Mary Berry in her Baking Bible recipe book. My mum and I have loved her recipe books for years and she is a treasured British favourite thanks to her years of cooking and baking TV programmes and more recently the coveted Great British Bake Off – which will make a welcome return to our TV screens very soon! Yay!  

 

Because we are in the process of moving house my beloved Kitchenaid Mixer is packed away in the loft (No!!!) so I had to use our trusted hand mixer to blend the softened butter, caster sugar, self raising flour, baking powder, eggs and vanilla extract together (an Em tweak to the recipe – I tend to use a recipe as a rough guide and add my own twist rather than following a recipe precisely, much to the annoyance of my boyfriend!). I tripled the recipe suggested in Mary Berry’s book because I was using deep muffin cases and I wanted to make 24. I am not going to write the exact recipe here as it is not my personal recipe – so definitely check out Mary’s fantastic recipe book!

  

 
This makes quite a thick but beautifully fluffy and light in texture cake batter. I filled my muffin cases 2/3rds full of mixture and then placed them on the centre shelf in my pre-heated fan oven at 180oc. 
  
Bake for 15-20 minutes until golden brown and when the top of the cake is pressed it bounces back – just like the mouth-watering little cakes in the photo above. 

  
   
I left them to cool completely on a cooling rack before cutting out the middle, cutting the piece of cake from the middle in half to create two ‘butterfly wings’, filling with fluffy soft butter cream icing and stick the ‘wings’ back on to the cake to create the butterfly bun! Cute and delicious 😊.

Let me know what you think. Do you enjoy reading my baking posts? I love reading and replying to all your comments.

 

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11 responses to “Baking: It’s all about the Butterfly Buns

  1. Pingback: It’s All About The Eton Mess!  | Country Girl Em·

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