Lower Sugar Butterfly Buns

Preheat the oven to 180 degrees c (fan)

You will need a 12 hole muffin tin lined with paper cases.

Start with the buttercream as the paste needs to cool. In a small saucepan place the cornflour then add the milk little by little so that the mix doesn’t go lumpy.  Place over a gently heat and stir until thickened then transfer the very thick paste to a small bowl, cover and allow to cool completely.

To make the cakes cream together the margarine/butter and sugar until light and fluffy then add the vanilla and the eggs (one at a time), whisking well between each addition. If making the chocolate cakes then sift the cocoa, baking powder and flour together to make mixing more even.  If making the vanilla cakes simply sift the baking powder and flour together.  Fold the flour into the creamed mixture and when everything is well combined divide between the paper cases.  Children (and adults) often find using an ice cream scoop helps in dividing the mixture evenly.

Transfer to the oven and bake for 18-20 minutes until the cakes are risen and firm to the touch. Pop onto a cooling rack and leave to go cold before decorating.  To complete the buttercream, in a roomy mixing bowl whisk the softened butter and vanilla until light and standing in peaks then add the sifted icing sugar, one third at a time, whisking well between each addition.

Take then the cold paste and add a tablespoon at a time and whisk well. If the buttercream is too thick once all the paste has been added, loosen it with a little milk.

When ready to assemble the cakes use a pointed knife to take out a circle of sponge and cut this in half – this will form the butterfly wings.

Pop half tsp jam in the hole left in the cake, top off with a piped swirl of buttercream then pop on the sponge wings. A light dusting of icing sugar will finish these cakes off nicely.