(Makes 12)

For the buns:

  • 175g butter
  • 175g caster sugar
  • 1tsp vanilla essence
  • 4 eggs
  • 1tsp baking powder
  • 175g plain flour

To fill the cakes:

  • 250ml double cream whipped
  • 100ml lemon curd
  • Icing sugar, for dusting

For the buns, pre-heat the oven to 180°C/160°C fan/gas 4. Cream the butter and sugar together until light and fluffy, add the vanilla and slowly add the eggs, two at a time.

Add the baking powder to the flour and gently fold into the mixture.

Divide into a 12-muffin tin lined with paper cases, bake for 15 minutes until well risen and golden brown and then set aside to cool.

Cut the tops off the cakes and cut the tops in half to make the butterfly wings.

To fill the cakes, fold the cream and lemon curd together, until marbled, pipe onto the top of the cakes, put the cake wings on top and dust with icing sugar.