Small buns that resemble butterflies. All kids love them

Pet

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 buns
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven 350 F (175 degrees C). Line a 12-cup-muffin-pan with paper baking cups.

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  • Cream 1/4 cup butter or margarine and white sugar together until pale yellow and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement. If the mixture is too stiff, batter should slowly drop off spoon when lifted from bowl, add a small amount of water. Divide mixture into 12 muffin cups.

  • Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool.

  • Cream 1/4 cup butter or margarine until soft. Gradually add sifted confectioners sugar and vanilla extract. Mix cream filling until smooth.

  • Cut circles from tops of muffins, and halve these to resemble butterfly wings. Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of cream filling. Place the wing shapes into the cream filling curved side down.

Nutrition Facts

198 calories; protein 2g 4% DV; carbohydrates 30.3g 10% DV; fat 8.3g 13% DV; cholesterol 15.5mg 5% DV; sodium 226.7mg 9% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2007
This is delish! My mum said that it tasted like a chocolate sponge cake. however we both agree that it's a tad too sweet as there was this sweet aftertaste. the next time I make this I'll reduce the sugar to 2 tbsp. (then again we never liked stuff that was too sweet.) Also I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns! Read More
(12)

Most helpful critical review

Rating: 2 stars
02/28/2011
Pet's liquid measuring tools must be larger than what they say because this whole thing is too dry. The cocoa water mix was too dry to actually mix needed at LEAST twice as much water for that but still looked like it wasn't moist enough. However I have no idea what the consistency for that should be so perhaps it was supposed to be dry and I made it wrong. Needed to add about a quarter cup extra water at the end as the recipe acknowledges. Icing in the picture is almost runny (which could be because the 'bun' is still hot in which case they ignored their own directions to allow it to cool) my icing was almost as thick as for an oreo and I used less icing sugar than it called for. I used all margarine which should have way more moisture than the optional butter. The taste is bland and the only reason this doesn't get a 1 is because the flavors go well together and the presentation is neat. Read More
(4)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/14/2007
This is delish! My mum said that it tasted like a chocolate sponge cake. however we both agree that it's a tad too sweet as there was this sweet aftertaste. the next time I make this I'll reduce the sugar to 2 tbsp. (then again we never liked stuff that was too sweet.) Also I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns! Read More
(12)
Rating: 5 stars
08/12/2009
These are so cute to look at! I made them in my mini muffin pan to make bite sized butterflies;). This cake is so light with lovely strong chocolate taste which hit me at the very end. Since I don't keep self rising flour on hand I used 1 cup All-Purpose flour plus 1 1/2 tsps baking powder and 1/8 tsp salt. I used raspberry jam cause that's what I had on hand (plus it's my favourite flavour) and I only made half the frosting recipe which turned out to be just enough. It didn't come out too sweet because of that but the surprise in the middle was very nice to bite into. Thanks for the great idea and recipe! Read More
(8)
Rating: 2 stars
02/28/2011
Pet's liquid measuring tools must be larger than what they say because this whole thing is too dry. The cocoa water mix was too dry to actually mix needed at LEAST twice as much water for that but still looked like it wasn't moist enough. However I have no idea what the consistency for that should be so perhaps it was supposed to be dry and I made it wrong. Needed to add about a quarter cup extra water at the end as the recipe acknowledges. Icing in the picture is almost runny (which could be because the 'bun' is still hot in which case they ignored their own directions to allow it to cool) my icing was almost as thick as for an oreo and I used less icing sugar than it called for. I used all margarine which should have way more moisture than the optional butter. The taste is bland and the only reason this doesn't get a 1 is because the flavors go well together and the presentation is neat. Read More
(4)
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Rating: 5 stars
11/16/2012
Lemon Poppyseed Sugarfree Muffin Tops By Wilton Muffin Top Pan Manufacturer at my apartment.:) Read More
(2)
Rating: 3 stars
07/04/2016
I made two batches the same day for a kiddie party. The first time I followed all the instructions and my butterfly buns came out cracked and crumbly and not particularly sweet. Oh and I got just about six out of the batter. The second time I doubled all the ingredients mixed the cocoa powder in the flour rather than with hot water and used half a cup of milk half of fresh cream. Used strawberry jam instead of cherry and my own icing recipe. The texture and taste were improved. Really like its presentation that's why the three stars. But don't take this up unless you have time and patience to spare! Read More