But­ter­cream but­ter­fly buns

Landscape (UK) - - In The Garden -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.