Black Forest Butterfly Buns

As an alternative to plain buns, we love to add a bit of chocolate - and also to the filling. Perfect as Black Forest buns with cherry jam!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 100 g butter softened
  • 100 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 80 g self-raising flour
  • 2 tbsp coco powder
  • 1 tbsp grated chocolate
  • 1 level tsp baking powder
  • 2 tbsp milk

For the filling/icing:

  • Cherry or raspberry jam
  • 75 g butter softened
  • 150 g sifted icing sugar plus extra for dusting

Instructions

  • Preheat the oven to 200°C/Fan 180°C/gas 6.
  • Place fairy cake cases into a 12-hole bun tin
  • Beat sugar and butter in bowl and gradually add eggs and vanilla essence.
  • Add the flour, cocoa and baking powder and mix to a smooth batter. Fold through the milk to loosen.
  • Alternatively – mix all ingredients together at once until a smooth batter!
  • Fill each paper case with the mixture.
  • Bake for 15–20 minutes or until the cakes are well risen and spring to the touch. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
  • To make the icing, beat the butter and icing sugar together until well blended. (option to add melted chocolate for a dark filling.
  • Cut a slice from the top of each cake and cut this slice in half. Place a teaspoon of raspberry or cherry jam in the centre then pipe a swirl of butter cream onto the top.
  • Place the half slice ‘wings’ on top to resemble butterfly wings.
  • Dust the cakes with icing sugar to finish.