Strawberry Butterfly Buns
How strong do you like your tea
National Tea Day - Sunday 21st April 2024
Recipe - Strawberry Butterfly Buns with a Buttercream Filling.
National Tea Day
National Tea Day was celebrated this year on Sunday, 21st April 2024 . It is often celebrated in Tea Rooms and Cafes here in the UK, with Charity Bake Sales in village halls.
For me, the best brew of the day is the first cup in the morning. When the weather is fine, I take it out into the garden to enjoy while listening to the birds singing. Sometimes, during insomnia nights, I get up and make myself a weak Decaffe brew.
How Strong Do You Like Your Tea?
Some members of my family are disappointed by the strength of my tea, as it is too weak for them. So I have to pour mine first, leaving the rest to brew a little longer.
Anything stronger than a light, milky golden magnolia colour, and I start to taste the tannins in the tea. If I am presented with what looks like a ‘Builders Brew’ ( a very strong cup of tea), much like Cathrine Standish was presented with, in a scene out of ‘Slow Horses’ Season three ( I think), I would have to politely ask for more milk, as she did.
Strawberry Butterfly Buns with a buttercream filling.
Ingredients
For the Sponge cakes. Makes 9
170g baking block or softened butter
170g soft light brown sugar
3 medium eggs
170g self raising flour
1 teaspoon vanilla extract
For the Buttercream and Strawberry topping
200g icing sugar sieved.
100g butter softened.
1/2 teaspoon Vanilla Extract
9 large fresh strawberries
Method
Preheat the oven to 180 deg fan. Place 9 paper muffin cases into a muffin tin. Use more if you want to make smaller buns.
Step 1: Using an electric mixer or wooden spoon, beat the baking block/butter with the sugar until soft, fluffy, and lighter in colour.
Step 2: Gradually add the eggs, one at a time, adding a little flour in between each one to help prevent curdling.
Step 3: Add the remaining flour and vanilla extract. Mix until well combined.
Step 4: Fill each muffin case with the cake batter, taking care not to overfill them. Using an ice cream scoop makes the job a little easier.
Step 5: Bake in the oven for 15 - 20 or until baked, testing the centre of each cake with a skewer until it comes out clean. Remove them from the oven and leave to cool completely.
Make the Buttercream
Step 6: Beat together the sieved icing sugar, butter, and vanilla extract until soft, fluffy, and almost white in colour. If needed, add a little milk or cream to make the buttercream softer.
Step 7: Scoop out the centre of each bun and slice it in half.
Step 8: Fill each hollow with buttercream. TIP: To make it easier to fill each fairy cake, place the buttercream in a piping bag with a large nozzle at the end.
Step 9: Place the two cut pieces of sponge on top of the buttercream, creating the butterfly effect. Then, place a fresh strawberry between the two pieces of sponge on top of the buttercream.
To eat the strawberries, grab hold of the little green leaves and pop them into your mouth, savouring every bite.
Roll on Strawberry season.
Storage
Although you can keep them for a few days in an airtight container, because of the fresh fruit, I kept mine in the fridge. Bring them back to room temperature before serving.
Any leftover buttercream can be saved in the fridge or frozen to use on other buns or cakes. To make it softer for pipping, you will need to bring it back to room temperature and give it a good mix again.
As always, Happy Baking.
Lynn x