Wendy Kelly’s butterfly buns Recipe

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We asked you send in your Mum’s Best Dish and Caroline Kelly just had to send in her mum Wendy’s butterfly buns. A childhood classic, these tasty bites are just as good as you remember and perfect for school bake sales and baking with the kids


  • 125g caster sugar
  • 125g butter
  • 2 eggs
  • 125g self-raising flour
  • 1tsp baking powder
  • For the buttercream icing
  • 150g butter
  • 200g icing sugar
  • 2tbsp milk or water
  • 1tsp vanilla extract (or cocoa, strawberry flavour, coffee depending on preference.)


  • Combine all the cake ingredients together in a bowl creaming together the butter and sugar first, then eggs, then dry ingredients. (I use a food processor rather than mixing by hand as I find it makes the sponge lighter. Also I sift the flour as I add.)

  • Bake in a preheated oven on 180°C/350°F/Gas Mark 4 for approx 15 mins or until lightly golden. Remove from oven and leave to cool on a wire rack.

  • For the buttercream icing, firstly soften the butter then gradually beat in the icing sugar and add the milk and flavouring as you go.

  • Once the cakes have cooled, carefully cut out circles on the tops of the cakes, fill each hole with buttercream icing.

  • Cut the circle in 2 and arrange on top to look like a butterfly. You can also add cake decorations to the butterflies depending on preference. Happy baking!!

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