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Butterfly Buns

Butterfly Buns

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Pet

Pet

Small buns that resemble butterflies. All kids love them

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven 350 F (175 degrees C). Line a 12-cup-muffin-pan with paper baking cups.
  2. 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.
  3. Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.
  4. Cream 1/4 cup butter or margarine until soft. Gradually add sifted confectioners sugar and vanilla extract. Mix cream filling until smooth.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

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10

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3/14/2007

This is delish! My mum said that it tasted like a chocolate sponge cake. however, we both agree that it's a tad too sweet, as there was this sweet aftertaste. the next time I make this, I'll reduce the sugar to 2 tbsp. (then again, we never liked stuff that was too sweet.) Also, I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns!

Roxanne J.R.
6

Roxanne J.R.

8/12/2009

These are so cute to look at! I made them in my mini muffin pan to make bite sized butterflies ;). This cake is so light with lovely strong chocolate taste, which hit me at the very end. Since I don't keep self rising flour on hand I used 1 cup All-Purpose flour plus 1 1/2 tsps baking powder and 1/8 tsp salt. I used raspberry jam cause that's what I had on hand (plus it's my favourite flavour) and I only made half the frosting recipe which turned out to be just enough. It didn't come out too sweet because of that, but the surprise in the middle was very nice to bite into. Thanks for the great idea and recipe!

Cavernio
2

Cavernio

2/28/2011

Pet's liquid measuring tools must be larger than what they say, because this whole thing is too dry. The cocoa water mix was too dry to actually mix, needed at LEAST twice as much water for that, but still looked like it wasn't moist enough. However, I have no idea what the consistency for that should be, so perhaps it was supposed to be dry and I made it wrong. Needed to add about a quarter cup extra water at the end, as the recipe acknowledges. Icing in the picture is almost runny, (which could be because the 'bun' is still hot, in which case, they ignored their own directions to allow it to cool), my icing was almost as thick as for an oreo, and I used less icing sugar than it called for. I used all margarine, which should have way more moisture than the optional butter. The taste is bland, and the only reason this doesn't get a 1 is because the flavors go well together, and the presentation is neat.

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