www.odlums.ie /recipes/odlums-butterfly-buns/

What you need:

  • 4oz of Butter
  • 4oz of Sugar 
  • 2 Eggs
  • 5oz of Odlums Self-Raising Flour
  • 1tsp of Odlums Baking Powder

 

For the Topping

  • Fruitfield Raspberry Jam
  • Double Cream (whipped with a tablespoon of Caster Sugar) 
  • Sprinkles

How to:

  1. This is my grandmother's old recipe from when I was a kid. It’s one that carries so many memories for me. Hence why the recipe is in ounces.  
  2. Preheat the oven to 180°C. 
  3. Start by beating the butter and sugar in a large bowl until pale and fluffy with an electric beater.
  4. Beat the eggs together and then slowly add them to the butter and sugar mixture with the electric mixture. 
  5. Fold in the flour and baking powder with a wooden spoon. Line the cupcake tin with cupcake cases and fill each with a spoonful of mixture.
  6. Bake for 20 minutes and allow to cool fully.
  7. Cut the top off with a knife and then in half.
  8. Fill with whipped cream and  jam and then place the two halved pieces of sponge on top to resemble a butterfly. Finish with some sprinkles and enjoy. 

Butterfly Buns

CATEGORY: Cream Plain Flour
COOK TIME: 20
Odlums Butterfly Buns

What you need:

  • 4oz of Butter
  • 4oz of Sugar 
  • 2 Eggs
  • 5oz of Odlums Self-Raising Flour
  • 1tsp of Odlums Baking Powder

 

For the Topping

  • Fruitfield Raspberry Jam
  • Double Cream (whipped with a tablespoon of Caster Sugar) 
  • Sprinkles

How to:

  1. This is my grandmother's old recipe from when I was a kid. It’s one that carries so many memories for me. Hence why the recipe is in ounces.  
  2. Preheat the oven to 180°C. 
  3. Start by beating the butter and sugar in a large bowl until pale and fluffy with an electric beater.
  4. Beat the eggs together and then slowly add them to the butter and sugar mixture with the electric mixture. 
  5. Fold in the flour and baking powder with a wooden spoon. Line the cupcake tin with cupcake cases and fill each with a spoonful of mixture.
  6. Bake for 20 minutes and allow to cool fully.
  7. Cut the top off with a knife and then in half.
  8. Fill with whipped cream and  jam and then place the two halved pieces of sponge on top to resemble a butterfly. Finish with some sprinkles and enjoy. 

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