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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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.