Butterfly Buns Recipe Cake Baking from cakebaking.net
Introduction:
Butterfly buns are a classic British treat that is perfect for afternoon tea or as a sweet snack. These buns are light and fluffy with a deliciously sweet filling, making them a favorite among people of all ages. The best part about butterfly buns is that they are incredibly easy to make and require only a few simple ingredients. In this article, we will share a step-by-step guide on how to make butterfly buns at home.
Ingredients:
For the buns, you will need: - 125g unsalted butter, softened - 125g caster sugar - 2 eggs - 125g self-raising flour - 1 tsp baking powder - 2 tbsp milk For the filling, you will need: - 100g unsalted butter, softened - 200g icing sugar - ½ tsp vanilla extract - 2 tbsp milk - Food coloring (optional)
Instructions:
1. Preheat your oven to 190°C/375°F/Gas Mark 5 and line a muffin tin with 12 paper cases. 2. In a mixing bowl, cream the butter and caster sugar together until light and fluffy. 3. Beat in the eggs, one at a time, making sure to fully incorporate each egg before adding the next. 4. Sift in the self-raising flour and baking powder, and fold in gently until the mixture is smooth. 5. Add the milk and mix well. 6. Divide the mixture evenly between the paper cases, filling each about two-thirds full. 7. Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown and springy to the touch. 8. Remove from the oven and leave to cool on a wire rack. 9. While the buns are cooling, prepare the filling by beating the butter, icing sugar, vanilla extract, and milk together until smooth and fluffy. 10. If you want to add color to the filling, divide it into separate bowls and add a few drops of food coloring to each bowl. 11. Once the buns have cooled, cut a circle out of the top of each bun using a sharp knife or a biscuit cutter. 12. Cut the circles in half to make the butterfly wings. 13. Spoon a small amount of the filling into the hollow of each bun, and then place the wings on top of the filling. 14. Dust with icing sugar and serve.
- If you don't have self-raising flour, you can make your own by combining 125g plain flour with 2 tsp baking powder. - Make sure the butter and eggs are at room temperature before you start baking, as this will help them mix together more easily. - You can use any type of food coloring you like to tint the filling, but be careful not to add too much, or the filling may become too runny. - If you want to make the buns ahead of time, you can freeze them once they have cooled. Simply place them in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
These simple Vanilla Butterfly Fairy Cakes are a classic small cake or from www.pinterest.co.uk
Introduction
Fairy cakes, also known as cupcakes, are a popular treat all around the world. These small, delicate cakes are perfect for any occasion, whether it's a birthday party, a family gathering, or just a sweet treat for yourself. Butterfly fairy cakes are a fun and creative twist on classic fairy cakes. With a butterfly-shaped cutout on top, these cakes are perfect for spring or summer events. In this article, we'll provide a detailed recipe for butterfly fairy cakes, complete with ingredients, instructions, and nutrition information.
Ingredients
Here are the ingredients you'll need to make butterfly fairy cakes: - 110g (1/2 cup) unsalted butter, softened - 110g (1/2 cup) caster sugar - 2 eggs, beaten - 1 tsp vanilla extract - 110g (1 cup) self-raising flour - 1-2 tbsp milk - 12 paper cupcake cases - Icing sugar, for dusting - Buttercream icing, for decorating - Food coloring, if desired
Follow these steps to make butterfly fairy cakes: 1. Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cases. 2. In a large mixing bowl, cream together the butter and caster sugar with an electric whisk until light and fluffy. 3. Gradually add the beaten eggs to the mixture, beating well after each addition. 4. Stir in the vanilla extract. 5. Sift the self-raising flour into the bowl and fold it into the mixture with a metal spoon. 6. Add the milk, a tablespoon at a time, until the mixture has a soft dropping consistency. 7. Divide the mixture evenly between the paper cases, filling each one about two-thirds full. 8. Bake in the preheated oven for 15-20 minutes, or until the cakes are golden brown and spring back when lightly touched. 9. Remove the cupcakes from the tin and place them on a wire rack to cool completely. 10. While the cupcakes are cooling, make the buttercream icing. In a large mixing bowl, beat the softened butter until creamy. 11. Gradually sift in the icing sugar, beating well after each addition. 12. Add the milk and beat the mixture until smooth and creamy. 13. Add food coloring, if desired, and mix well. 14. Once the cupcakes are cool, use a sharp knife to cut a small circle out of the center of each one. 15. Cut each circle in half to create two butterfly wings. 16. Fill the hole in each cupcake with a small amount of buttercream icing. 17. Place the two wings on top of the icing, creating a butterfly shape. 18. Dust the cupcakes with icing sugar, if desired. 19. Decorate the cupcakes with any remaining buttercream icing, using a piping bag with a star-shaped nozzle. 20. Serve and enjoy your delicious butterfly fairy cakes!
Nutrition Information
Here's the approximate nutrition information for one butterfly fairy cake: - Calories: 236 - Fat: 11g - Saturated Fat: 7g - Carbohydrates: 33g - Sugar: 24g - Protein: 2g - Fiber: 0g - Sodium: 61mg Please note that these values are only approximate and may vary depending on the specific ingredients and quantities used.
