Cream the butter in a large mixing bowl with the sugar until it is light and fluffy.
Add the vanilla essence.
Beat in the eggs (one at a time) making sure you add a little flour with each.
Gently fold in the rest of the flour.
Fill half the little bun cases with the mixture until you have run out of cases. Place the first six in your Airfryer (I can only fit six in mine) and then cook for 8 minutes on 170c.
While the buns are cooking prepare your icing sugar – cream the butter and gradually add in the icing sugar. Add the lemon and mix well. If it is too thick add a little water.
Once the butterfly buns have finished cooking take the top slice off the buns and slice in half and make into butterfly shapes. Place the icing sugar in the middle to hold it in place. Then place 1/3 of a cherry on top and sieve with some icing sugar.
What I love about this dish is the equal measurements. It is always hard to remember how much you need to measure. But with equal amounts of butter, sugar and flour it makes it really easy to adjust if you need a bigger or a smaller one making.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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