Butterfly Buns Food

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

BUTTERFLY BUNS

Steps:

• Preheat oven 350 F (175 degrees C). Line a 12-cup-muffin-pan with paper baking cups.
• Cream 1/4 cup butter or margarine and white sugar together until pale yellow and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement. If the mixture is too stiff, batter should slowly drop off spoon when lifted from bowl, add a small amount of water. Divide mixture into 12 muffin cups.
• Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.
• Cream 1/4 cup butter or margarine until soft. Gradually add sifted confectioners sugar and vanilla extract. Mix cream filling until smooth.
• Cut circles from tops of muffins, and halve these to resemble butterfly wings. Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of cream filling. Place the wing shapes into the cream filling curved side down.

BUTTERFLY BUN & ... RECIPE - (3.8/5)

Steps:

• http://yoursdeliciously.blogspot.com/2009/09/food-review-singapore-butterfly-bun.html

BUTTERFLY BUNS

Steps:

• Pre-heat oven to 190c.
• Using a bun tray put bun cases in it.
• Cream butter and sugar together.
• Beat in a whole egg, one at a time, adding a tbsp of flour with each.
• Fold in remaining flour with metal or wooden spoon.
• Transfer to bun cases.
• Bake in oven for 24min
• Then cool

BUTTERFLY CUPCAKES (TRADITIONAL BRITISH BUTTERFLY CAKES)

Steps:

• In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.
• Add about one third of the beaten eggs, and mix well at medium speed.
• Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour. Just mix until well combined.
• Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake.
• Remove cupcakes from the tin, place on cooling rack and allow to cool completely. When ready to decorate, cut out the center of each cupcake, angling the knife at a 45º angle.
• Then cut the loose piece in half to resemble butterfly wings. Place a small amount of jam in the center. Follow with a dollop of cream (or buttercream, if desired). You can also pipe the cream like I did. Next, place the "wings" on top.
• Repeat with all of the cupcakes, then dust each one generously with powdered sugar. Serve immediately, or refrigerate until ready to serve.

FINNISH BUTTER EYE BUNS "VOISILMäPULLA"

Steps:

• Combine 2 cups Flour, the cardamom, yeast and salt. Set aside.
• Combine milk, butter and sugar into a small pot.
• Heat on the burner until just hot and butter is almost melted, stirring to dissolve sugar.
• Add milk mixture and egg to flour mixture, beat on low for 1 minute and on high for 3 minutes (I have no electric mixer at the moment so I beat it with a spoon "really fast" for 3 minutes and it does the job just fine :).
• Add in additional flour until dough is workable and turn out to a floured surface.
• Kneed dough until it springs back when you touch it.
• Let rise for an hour or until doubled in size.
• Punch down and let rest for 5 minutes.
• Make into rolls about the size of a small fist -- or however big or small you want them. The official recipe says 20 pieces. I think I come out with about the same.
• Brush with beaten egg.
• Make a thumb print into each roll and add 1/2 tsp butter and 1/2 tsp sugar.
• Bake in the oven at 350 F for 10-15 minutes until golden brown.
• Serve with coffee or tea :).
• The preparation time does include the hour to rise.