Butterfly buns with lemon, raspberry and passionfruit icing Archive
Cause a flutter at teatime by serving these dainty butterfly cakes made with three kinds of fruity icing.
Ingredients
- 175g/6oz butter
- 175g/6oz caster sugar
- 1 tsp vanilla essence
- 4 free-range eggs
- 1 tsp baking powder
- 175g/6oz plain flour
- 250g/9oz double cream, whipped
- 100ml/3½fl oz lemon curd
- icing sugar, for dusting
- 250g/9oz caster sugar
- 5 free-range egg whites
- 100g/3½oz butter, softened
- ½ tsp pink food colouring paste
- 100g/3½oz fresh raspberries
- ½ tsp yellow food colouring paste
- 3 passion fruit, cut in half and seeds removed
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