Butterfly Buns

Ingredients:

100g (4oz) caster sugar

100g (4oz) butter, softened

2 large eggs

100g (4oz) self-raising flour

½ tsp baking powder

15ml (1tbsp) milk

Buttercream:

50g (2oz) butter, softened

75g (3oz) icing sugar

2tbsp strawberry jam

Icing sugar, for dusting

1. Preheat the oven to 190°C (375°F, gas mark 5). Line a bun tray with paper bun cases.

2. Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with a whisk until pale and creamy.

3. Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.

4. To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.

5. Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar

You can make chocolate butterfly buns by adding a few tablespoons of cocoa powder to the ingredients.