Butterfly Buns

A taste to take you back.


  • 6 oz butter (softened)
  • 6 oz caster sugar
  • 3 large eggs
  • 8 oz self-raising flour
  • 1 tsp vanilla extract
  • ½ pint double cream
  • 4 oz strawberry jam
  • 1 oz icing sugar (optional)


  1. Whisk butter and sugar together until pale and fluffy.
  2. Beat in the eggs one by one, then add in the vanilla.
  3. Sieve the flour and fold into the mixture with a spoon.
  4. Line a muffin tray with 12 paper cases, and divide the mixture between them.
  5. Bake the cakes in a preheated oven at 185°C for 18 minutes.
  6. Once baked remove from the oven and allow to cool on a wire tray. Take the fairy cakes from the muffin tray and when cold cut off the top.
  7. Whip the cream until thick, then spoon a little jam then cream on the cakes.
  8. Sprinkle the top with icing sugar, cut in half and stick into the cream.


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