It's coming up to Easter and I thought this would be the perfect excuse to get the whisk out and start baking. I love chocolate as much as the next guy, but sometimes you want something a bit different so I thought I'd make some little butterfly buns for Easter instead! I thought I'd make them a week in advance so that if you fancy making them for Easter you have time!
MAKES: 12-18 PREP TIME: 30 MINUTES COOK TIME: 20 MINUTES
THE CAKE
Cream together the margarine and caster sugar until light and fluffy
Beat in one egg at a time with a tbsp. of flour (this should stop it curdling, however don't worry if it does because the flour added next should stop it)
Fold in the remaining flour
Place mixture into bun cases in a bun tray
Bake on the middle shelf of the oven for 15-20 minutes, at 180⁰C, 350⁰F, Gas Mark 4
Remove from tray and leave to cool
THE ICING
Cream together the butter and philidelphia cream cheese
Sift in the icing sugar and zest of half a lemon. Mix together with a whisk
Add more zest and lemon juice to taste (be careful of the amount of juice you add, the more you had the runnier the mixture will become - add zest for flavour first!)
TO FINISH
Cut small circles out of the centre of the cakes and cut them in half.
Add approximately a tsp. of mixture to each of the cake centres and place the cake halves in the top like butterfly wings!
This cake is absolutely delicious. The cakes themselves are light and fluffy and the simplest recipe that anyone can bake in no time. Then the icing is zesty but not overpowering and adds a great amount of flavour to every mouthful!
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