Victoria Butterfly Buns© (makes 12)


  • 8.8oz-250g Baking Margarine
  • 8.8oz-250g Caster Sugar
  • 3 medium Eggs (free-range)
  • 8.8oz-250g Self-Raising Flour (sifted)
  • 1 tablespoon Vanilla Extract
  • 7.1oz-200g Smooth Strawberry Jam (stirred well into more of a paste)
  • 10.1fl oz-300ml Double Cream
  • 1 tablespoon Almond Extract
  • Dusting of Icing Sugar


  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  2. Pop muffin cases in a 12-hole muffin tin and set to one side
  3. In a large mixing bowl, cream together the margarine and sugar using an electric whisk until light in colour and well combined
  4. Add the eggs one at a time, combining well between each addition
  5. Follow with the flour and vanilla extract and combine one last time
  6. Spoon equally into the cases and pop into the oven for 30 minutes
  7. Remove from oven and allow to cool in the tin completely before moving on to the next step
  8. Once cool, use a sharp knife to slice off the tops in a downwards cone shape in the centre of each bun, then cut the top of each bun in half to create 'the wings'. Set to one side
  9. Using a stand or hand whisk, whisk the double cream and almond extract together until slightly stiff and forming soft but firm peaks. Do not over mix
  10. In a separate small bowl, stir the jam into a smooth paste with a metal spoon and set to one side
  11. In the 'hole' of each bun, spoon some almond cream and then top with the strawberry jam. Repeat this process until all 12 buns have cream and jam
  12. Push two cake top halves you made earlier into the cream and jam on top of each cake, doing this at an angle to look like butterfly wings
  13. Dust the tops of the cakes with sieved icing sugar
  14. Enjoy!!!

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