115g self raising flour
Half a tsp of baking powder
115g butter, softened
115g caster sugar
2 eggs, beaten
2 tbsp vanilla essence
2-4 tbsp milk

FOR THE FILLING:
55g butter
115g icing sugar
1 tbsp vanilla essence

115 g self raising flour 115 g butter, softened 115 g caster sugar 2 eggs, beaten 2 tbsp vanilla essence 2 -4 tbsp milk 55 g butter 115 g icing sugar 1 tbsp vanilla essence

1. Preheat the oven to 190 degrees and place 12 paper cases in a bun tin

2. Sieve the flour and baking powder into a bowl

3. Add the sugar, butter, eggs, 2 spoons of vanilla and enough milk to give a medium-soft consistency

4. Beat the mixture thoroughly until smooth, then divide among the paper cases and bake in the preheated oven for 15-20 minutes or until well risen and golden

5. Transfer to wire rack to cool.

6. To make the filling, place the butter in a bowl. Sieve in the icing sugar and add the vanilla. Beat well until smooth and creamy.

7. When the buns are completely cooled, use a sharp-pointed knife to cut a circle from the top of each bun, going roughly half way into the bun.

8. Cut each circle in half.

9. Spoon a little buttercream into the centre of each cake and press the 2 semi circular pieces in to resemble wings.