|Image courtesy of pixabay|
with some buttercream. The giant white chocolate buttons were carefully
cut in half, before being positioned in the buttercream frosting. A
small blob of the blackberry jam was spooned on top of these classic cakes.
us on a family visit. They were well received by our niece, Laura, who
hid them in her kitchen cupboard to prevent her two young children
seeing them before they’d had their dinner. The following day Laura reported
that the buns had been very much enjoyed.
So let’s get to it and bake!
Butterfly Buns with White Chocolate Wings. Yum
Yield: 10 cupcakes
Time: hands on time about 35 minutes; plus 20 – 25 minutes bake time; cooling time.
Freezable: Yes, undecorated
Storage: Airtight container for 3 or 4 days.
You will need:
Electric Hand Held Beater (optional)
Spatula or large Metal Spoon
Muffin Sized Paper Cases
Muffin Baking Tray
Small heavy based Pan
Sharp Kitchen Knife
Piping Nozzle (I used a star shape)
For the sponge mixture
170g Unsalted Butter, softened
85g Golden Caster Sugar
85g Caster Sugar
3 large Eggs, beaten
3 tbsp Milk
1tsp Vanilla Extract
170g SR Flour
For the jam
1 Punnet Blackberries
2 tbsp Sugar
3 tbsp Water
3-4 tbsp of your favourite red/purple jam
For the buttercream
120g Softened Butter
250g Icing Sugar, plus a little extra for dusting the cupcakes
Splash of Milk
For the wing decoration
10 Giant White Chocolate Buttons, decorated with sprinkled (We purchased ours from Wilkinson’s Pick and Mix counter)
How to make them:
1. Pre-heat the oven to 190c / Fan 170c / Gas 5. Place the paper muffin cases into the muffin tray.
2. Make the sponge. Place the
softened butter and sugar into a good sized bowl and beat together with a
wooden spoon or electric beaters until pale and fluffy. Gradually add the beaten egg a little
at a time, beating well after each addition. Add the vanilla extract and milk and beat to combine. Sieve the flour into the
bowl. Using a spatula or large metal spoon fold this in gently.
3. Fill the paper cases.
Use a teaspoon to fill the paper cases. You’re aiming for them to be around half to two-thirds full. You may decide to weigh
each muffin to ensure equal sizes. Each paper case will weigh about 63g -65g.
Place the muffin tray in the pre-heated oven and bake for about 20 – 25
minutes. You may need to rotate the tray after 15 minutes of baking.
Remove the tray from the oven once the cupcakes are fully baked, with a golden top and a sponge which springs back when touched.
Carefully remove each cupcake from the baking tray hollow and place on a
5. Meanwhile, make the jam (optional).
Place the blackberries (fresh or frozen) into a small pan. Add the water and sugar. Place the pan over a low to medium heat. The sugar will soon dissolve and the blackberries will gradually begin to release their juice and start to cook down. Use a teaspoon to taste the blackberry mixture, adding more sugar if required. Stir the fruit periodically. Allow the jam to slowly bubble for around 5 – 10 minutes, stirring regularly. The jam will begin to reduce in volume. Remove the pan from the heat. Using a teaspoon, remove a small amount of jam from the pan and place onto a tea plate. Place the tea plate into the fridge for around 5 minutes. Remove the plate from the fridge. Slide your finger along the plate to touch the side of the jam, if the jam crinkles it is ready to use, if it is still loose and not crinkling cook the jam for a further 5 minutes. Re-test in the same way.
6. Make the buttercream. Place the softened butter into a good sized bowl. Sieve most of the icing sugar
into the butter. Use a wooden spoon to combine the two ingredients.
Once combined beat well to create a creamy frosting. Taste and add
more icing sugar if necessary. Add a little milk if the mixture feels
particularly thick, (I added 2 capfuls). Spoon the mixture into a piping bag fitted with a star nozzle.
7. Cut the giant white chocolate drops in half. Boil a kettle of water. Hold the blade of the kitchen knife over the steam to allow the knife to warm through. Use some kitchen roll to remove any moisture from the blade of the knife. Place the chocolate drop onto a flat surface. Holding it steady, carefully use a sawing motion to cut the chocolate in half.
8. Decorate the butterfly buns. Take a sharp knife and cut a circle out of the top of each cake about 1cm from the edge. Use the prongs of a fork to scrape out a little more of the sponge if necessary to make a slightly deeper hole. Using a teaspoon, half fill the cavity with jam. Pipe a generous swirl of buttercream over the top of the jam. Position two white chocolate halves in the buttercream, angled in a ‘V’ shape. With a teaspoon, place a small amount of jam on top of the buns, approximately where the two chocolate button halves meet. Place a little icing sugar into a sieve and sprinkle lightly over the decorated buns.
a) I’d recommend purchasing a few extra giant white chocolate buttons in case you find that they break when cutting them in half (I had two breakages 2)
b) Consider freezing the off-cuts of sponge to use in the base of a trifle another day.