Butterfly Buns
Many people know how to make Butterfly Buns but this is for those who don't. They are really worth it.
I made these with the 'all-in-one' method using my favourite new product - liquid margarine - which I already told you about in an earlier Blog. So simple. No beating, just stir or use a hand whisk.
Ingredients.
4oz self raising flour
4oz castor sugar
4oz liquid margarine (Stork or Flora)
2 eggs
Put all ingredients in a bowl & stir for a minute or two until smooth.
Divide mixture between 12 bun cases.
Bake @ 160 C for about 15 minutes or until risen & light golden.
Remove from oven & allow to cool.
Using a sharp knife slice the top or cap off the buns as shown.
Cut the caps in two.
Spread raspberry jam on the bun.
Add a teaspoon of whipped cream on top.
Place the two pieces of the cap on top of the cream with the tops facing, as shown
Enjoy. They are delicious.
Ingredients.
4oz self raising flour
4oz castor sugar
4oz liquid margarine (Stork or Flora)
2 eggs
Put all ingredients in a bowl & stir for a minute or two until smooth.
Divide mixture between 12 bun cases.
Bake @ 160 C for about 15 minutes or until risen & light golden.
Remove from oven & allow to cool.
Using a sharp knife slice the top or cap off the buns as shown.
Cut the caps in two.
Spread raspberry jam on the bun.
Add a teaspoon of whipped cream on top.
Place the two pieces of the cap on top of the cream with the tops facing, as shown
Enjoy. They are delicious.
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