For the cake
- 225g unsalted butter softened
- 150g black cherry flavoured icing sugar from sugar and crumbs
- 75g caster sugar
- 4 large eggs lightly beaten
- 175g self raising flour
- 50g ground almonds
Filling and Topping
- 160g morello cherry compote
- 150g butter softened
- 180g black cherry flavoured icing sugar from Sugar and crumbs
- 120g plain icing sugar
- 1tsp milk ( optional)
- 1tbs icing sugar for dusting ( optional)
Butter icing v buttercream
Butter icing often referred to as buttercream, by definition, is a simple recipe of softened butter and icing sugar beaten together until light a fluffy. Occasionally adding a little milk to lighten the texture. On the other hand, buttercream is something different all together and is perhaps a little trickier to make. It consists of a hot sugar syrup that must reach a temp of 110 deg c/225 deg f (to kill off any bacteria when added to the raw eggs) which is then mixed with whisked raw egg yolks and when cooled, softened butter is added. If you get the chance to make a true creamy smooth delicious buttercream, you will find it less sweet than butter icing and well worth the effort.
I was always fond of butterfly buns, my mother used to make them quite a lot. Then when my children were at school, I’d make a batch to help raise school funds, along with all the other school mums. There were days when I’d make them for work colleagues too.
I’ve recently started to use baking cups such as these from Sugar and Crumbs as they are larger than fairy cake and muffin baking cases.
For this recipe, you can use your favourite preserve but try to use something with a little sharpness as a contrast to the sweetness of the butter icing. I used the Black Cherry favoured icing sugar also from Sugar and Crumbs.
If you find these buns too large for a solo treat, ask a friend round for coffee and share one over a good natter.
Note: This is apart of an ongoing series of recipes that I’ve created using products from Sugar and Crumbs. Some of which I bought and some which were gifted to me.
Preheat the oven to 180 deg fan assisted. If using a steam bake oven as I have, follow the manufacturers instructions. Have ready 8 baking cups on a flat baking tray.
Using an electric mixer, beat together the butter, icing sugar and caster sugar until light and fluffy.
While the mixer is beating, gradually add the eggs, adding a couple of tablespoons of flour to help prevent curdling. Remember to scrape down the sides to ensure all the mixture is incorporated. Mix until well combined.
Add the remaining flour, along with the ground almonds and on the slowest speed, mix until well combined. Do not over beat or you will over stretch the gluten which can often give cakes a dense texture.
Divide the mixture equally between the 8 baking cups. Using an ice-cream scoop is a great tool for this.
Bake in the centre of the oven for 15 – 20 mins or until baked. Always test the centre of each cake with a skewer until it comes out clean.
When baked, remove from the oven and leave to cool completely.
While the buns are cooling make the butter icing.
Beat together the butter and icing sugars until very light and fluffy. This can take a few minutes. If the mix is too firm add the milk and continue to beat until well combined. If the mix is too soft, add more icing sugar.
Add the butter icing to a piping bag fitted with your favourite nozzle. I used No. 232XL from the Nifty Nozzle range at Sugar and Crumbs
When the buns are completely cooled, slice off the tops ensuring that you have a scooped out hollow in each bun to enable you to add the filling. Slice each of these tops in half to create butterfly wings.
Place a teaspoon of cherry compote into each hollow, then pipe a large swirl of butter icing over the top. Drizzle with more cherry compote. Place each butterfly wing firmly on top. Dust with icing sugar if desired.
Will keep in an airtight tin for a couple of days.