For the Buns:
4 oz (100g) Mortons Self-Raising Flour
4 oz (100g) Caster Sugar
4oz (100g) Butter (Softened)
2 Large Eggs
½ tsp Baking Powder
15ml (1tbsp) Milk
For the Buttercream:
2 oz (50g) Butter (Softened)
3 oz (75g) Icing Sugar
2tbsp Strawberry Jam
Icing Sugar (For Dusting)
Preheat the oven to 190C/ 374F/ Gas Mark 5 |Cooking Time: 15mins
Line a muffin tray with 10 paper muffin cases.
Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.
Divide the mixture between the muffin cases and bake for 15-20mins until risen, golden and firm to the touch.
Transfer to a cooling rack. Leave to cool.
To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.
Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.