Cook Time: 15 - 20 Minutes
What you need
- 225g/8oz Odlums Self Raising Flour
- 175g/6oz Butter (room temperature)
- 175g/6oz Shamrock Golden Caster Sugar
- 3 large Eggs (room temperature)
- 1 teaspoon Goodall’s Vanilla Extract/Essence
- 2 tablespoons Cold Water
To Decorate
- 300ml/½pt Fresh Cream, whipped
- 125g/4oz Fruitfield Strawberry Jam
- 12 Strawberries (optional)
- Melted Chocolate (optional)
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line a muffin tray with 12 paper cases.
- Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and water.
- Sieve the flour into the mixture and gently mix until all ingredients are combined.
- Divide the mixture between the paper cases. Bake for 15-20 minutes until golden brown and nicely risen.
- Once baked, remove from the oven and allow to cool on a wire tray. When cold, cut off the tops.
- Place some cream on top of bun, then a strip of jam. Cut the tops in half and place on buns to form butterfly wings. If liked, top with a strawberry and melted chocolate drizzle to finish.
