Butterfly bunsThese look complicated but are really very easy to make, the basic sponge recipe is the same as for a Victoria Sandwich cake and they are usually filled with butter cream which, again, is easy to make.

100 g  or 4oz butter
100 g  or 4oz caster (superfine) sugar
2 medium eggs
100 g or 4ozs Self Raising Flour

Heat the oven to 190C, 375 F, or gas mark 5.

Cream the butter and sugar together either with a wooden spoon or an electric mixer, until light and fluffy, beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Gently ‘fold’ in the remaining flour. Do not beat at this stage!

Put paper cases into a bun tray and half fill the paper cases with the mixture and bake for about 15 minutes until firm. Test by pressing lightly the top of one bun and if your finger leaves an impression they are not done!  Put the buns onto a wire rack to cool.

When cold cut a small hole into the top using a spoon or a knife, remove this piece of sponge and cut in half. Place butter icing into each bun and arrange the ‘wings’ on top. Dust the top with icing sugar.

The butter cream is made from 50 g or 2oz of butter, 100 g or 4oz sieved icing sugar, vanilla or other flavouring of your choice. Beat everything together until combined. They do freeze individually but I think you will find that as soon as they are finished they will be gone!  Mine usually last two days!