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Butterfly Buns

15–20 mins Cook
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We’re so excited to finally share this sweet little bake with you, straight from Jolene and Lil’s brand-new cookbook Now You’re Cooking!

These Butterfly Buns are light, fluffy sponge cakes, filled with jam, and topped with swirls of dreamy Gem buttercream. A true classic with a touch of whimsy, they’re as fun to make as they are to eat.

Perfect for kids, families, or anyone craving a little kitchen magic, this recipe is a joyful way to bring people together. We loved baking it on our Kids in the Kitchen class yesterday, and now you can recreate the magic at home.

⭐ Why this recipe is special:
It was the very first recipe we baked together to celebrate the launch of Now You’re Cooking!—and it captures everything we love about baking: creativity, connection, and of course, delicious results.

So grab your mixing bowl, dust off the sprinkles, and let’s make Butterfly Buns disappear… one bite at a time!

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Butterfly Buns

Butterfly Buns

agnesgempackfoods-ie
prep time
30 mins
cooking time
15–20 mins
servings
12 buns
total time
50 mins

Equipment

  • Weighing scales

  • Mixing bowl

  • Wooden spoon

  • Electric hand whisk

  • 12-hole bun/muffin tin + bun cases (or silicone tray)

  • 2 spoons

  • Knife

  • Wire cooling rack

Ingredients

  • For the buns:

  • 1 tbsp vegetable oil (for greasing, if needed)

  • 100g cold unsalted butter

  • 120g Gem self-raising flour

  • 100g Gem caster sugar

  • 2 eggs

  • 50g strawberry jam

  • For the Gem buttercream icing:

  • 100g unsalted butter (softened)

  • 250g Gem icing sugar

  • 1 tsp vanilla extract

Instructions

1

Preheat:

Preheat your oven to 200°C (conventional) or 180°C (fan).
2

Line:

Line a 12-hole muffin tin with paper liners (or make your own—see page 6 of the book). If you’re not using liners, lightly grease each hole with a little oil on kitchen paper. Silicone trays also work, but still grease the holes.
3

Grate:

Grate the cold butter into a large mixing bowl using the big holes of a box grater. Add the GEM self-raising flour and sugar, then stir together. Crack in the eggs and mix just until smooth — don’t overmix or your buns might turn out tough. Spoon 1 tablespoon of batter into each hole.
4

Bake:

Bake for 15–20 minutes, until golden brown. Remove with oven gloves and cool completely on a wire rack before icing.
5

Make the buttercream:

Let butter soften for 30 minutes. Sieve GEM icing sugar into a large bowl, add the butter and vanilla, and beat with an electric mixer until smooth and fluffy.
6

Assemble:

Once the buns are cool, cut a small circle out of the top of each bun. Slice this piece in half to create “wings.” Fill the hole with jam and a swirl of buttercream, then pop the wings back on top.

Notes

Enjoy! Watch your butterfly buns take flight — straight into your mouth. 🦋
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