Flutterbye Buns

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• Step 1

  Pre-heat the oven to 190ºC or gas mark 5. Line a 12 hole muffin tray or a 24 mini bun tray with bun cases.

• Step 2

  Cream the butter in a large mixing bowl and add the sugar and vanilla extract until light and fluffy.

• Step 3

  Add the eggs one at a time along with a little flour each time to prevent it curdling, mixing each time (I used an electric mixer but by hand is fine) then sift in the rest of the flour and baking powder

• Step 4

  If up to this point you've used an electric beaters, I'd suggest you fold the mixture a little with a large spoon to airate it a little :)

• Step 5

  Divide the mixture evenly between the paper cases using a table spoon and a teaspoon. Bake in the oven for about 10-15 minutes for larger buns or as little as 5-10 mins for the mini ones. Or until golden and springy to touch. Move to a wire rack to cool.

• Step 6

  Whip the cream in a jug or bowl and when peaks begin to form, add a tablespoon of Icing sugar to make 'Creme Chantilly' if you feel it needs more add another half a tablespoon but be sure to not make it too sweet.

• Step 7

  Then the fun bit, when the buns are cooled cut the top off each cake and cut the top in half again to make the wings. Spread a teaspoon or so of jam ontop the cakes and then the creme chantilly ontop the jam. Arrange the two wings ontop the cream and having cut your strawberries in 4 quarters (by halving them and halving again) place one quarter inbetween the wings like a head.

• Step 8

  Dust with the remaining icing sugar and its that simple :)

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