Butterfly Bun Recipe

My daughter wants me to make butterfly cakes for my birthday on Saturday grandchildren son, can you help

Butterfly Cakes Recipe
ingredients
185g (6 oz) butter
3 / 4 cup powdered sugar
1 / 2 c. tsp vanilla
3 eggs
2 cups cake flour
1 / 2 cup milk
jam
whipped cream
Additional sugar


method
1. Set the oven temperature to hot.

2. Butter, 36 cake tins or cake boxes online with cases Patty paper.

3. butter, sugar and vanilla essence until light, white and sparkling.

4. Add the beaten eggs gradually, beating well after each addition.

5. Gently stir in the sifted flour and milk.

6. Place a rounded teaspoon of mixture into each cake pans Patty.

7. Reduce oven temperature to moderately hot 190-200 ° C (375-400 ° F) and bake for about 15 minutes until well risen above have and are uniformly brown.

8. Cool on a rack.

Nine. When cakes are cooled to cut a circle from the top of each using a small sharp knife.

10. Cut circles in half.

11. Place a small amount of apricot or raspberry jam on each cake.

12. Cover the jam with 1 teaspoon of whipped cream.

13. Replace the semi-circles to form butterfly wings on top of cake.

14. Sprinkle lightly with butterfly cakes icing sugar.

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INGREDIENTS

* Self-rising flour 125 g
* 20 g unsweetened cocoa powder
* Hot water 15 ml
* 55 g margarine
* 50 g white sugar
* 1 egg
* 55 g margarine
* 180 g icing sugar "
* 3 ml vanilla extract
Jam * 40 g cherries

MODE

1. Preheat oven to 350 F (175 degrees C). Line a 12-cup muffin-pan cups with paper.
2. Cream 1 / 4 cup butter or margarine and white sugar until pale yellow and fluffy. Gradually add small amounts of beaten eggs, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Add flour with eight movements. If mixture is too stiff, dough should slowly drop a spoon when lifted from the bowl, add a small amount of water. Divide mixture into 12 muffin cups.
3. Bake for 15-20 minutes or until well risen and firm to touch. Cool.
4. Cream 1 / 4 cup butter or margarine until softened. Gradually add the sifted icing sugar and vanilla. Mix the cream filling until smooth.
5. Cut tops of muffins circles, and halve to resemble the wings of a butterfly. Put a small amount of cherry jam in the hole cut, and cover with a teaspoon of custard. Place the forms in the wing cream filling curved side down.

* Cakes Chocolate Butterfly
--- For the cake -
110g (4 oz) butter or margarine
110g (4 oz) powdered sugar
2 medium sized eggs
75g (3 oz) cake flour - sifted
25g (1oz) of cocoa powder - sifted
When cooking SuperCook
- For the frosting ---
1 x 325g bath SuperCook chocolate butter icing EasyIce
Or
75g (3 oz) unsalted butter
175g (6 oz) icing sugar
3 c. tablespoons cocoa powder
hot water or milk
--- --- Decorate
icing sugar

1. Preheat oven to 180 º C/350 º F / Gas Mark 4. Place the case in a greased baking bread.
2. Cream butter and sugar until light and fluffy.
3. Gradually add the eggs, if the mixture begins to curdle, add a little flour.
4. Stir in remaining flour and e.