Buttercream butterfly buns

Makes 12

325g softened unsalted butter 150g caster sugar 3 eggs 150g self-raising flour 1 tsp baking powder 15ml milk 1 tbsp vanilla paste 350g icing sugar, plus some for dusting 100ml double cream Preheat the oven to 180°C/gas mark 4. Place 150g of the softened butter into a mixing bowl and add the caster sugar. Cream together using the back of a spoon for 3-4 mins, until smooth. Mix in the eggs individually and thoroughly. Fold in the flour and baking powder, until smooth, then stir in the milk and vanilla until combined. Line a bun tray with 12 paper cases and fill with the mixture to just below the top of the cases. Bake for 15-20 mins, until risen and golden. Leave in the tray for 5 mins, then transfer to a wire rack to cool completely. In a separate mixing bowl, cream the icing sugar into the remaining butter roughly, then whisk with an electric whisk for 2 mins, until creamy. Whisk in the double cream, scraping down the sides of the bowl so all the ingredients combine. Scoop out a small circle from the top of each bun with a teaspoon, and cut it in two to make the butterfly wings. Pipe the buttercream to fill the hole in the top of the bun and insert the two ‘wings’. Using a sieve, dust with icing sugar, and serve.