These butterfly buns are simple and divine. Topped with tasty strawberry conserve.

  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Irish

    Butterfly Buns

    Recipe Information

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    190g The Pantry Self Raising Flour

    190g Caster Sugar

    190g Perfect for Cakes Spread

    3 Healy’s Medium Eggs

    125g Unsalted Butter – softened

    200g Icing Sugar

    1 tbsp Milk

    120g Grandessa Irish Strawberry Conserve


    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    If you have a food processor add the eggs, spread, caster sugar and flour and pulse until well blended.

    If not, beat the spread with the sugar, then beat in the eggs, and whisk in the flour until smooth.

    Line a cupcake tin with paper cases, ¾ fill each with some mixture - bake for 18/20 minutes, until risen and firm to the touch, then allow to cool.

    Beat the butter, icing sugar and milk together until smooth.

    Cut the dome top off the cakes, cutting slightly downwards, to make a well, then cut the top into two wings.

    Put a teaspoon of the butter cream icing on the top along with a teaspoon of the strawberry jam, then put the two wings in at an angle.