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 soften the buttercream.
Step 7: Scoop out the centre of each bun, then slice each 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 piping, bring it back to room temperature and give it a good mix