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Butterfly buns with lemon, raspberry and passionfruit icing
Fruit and vegetables
100g/3½oz fresh
raspberries
3
passion fruit
, cut in half and seeds removed
Tins, packets and jars
175g/6oz
plain flour
100ml/3½fl oz
lemon curd
½ tsp pink
food colouring
paste
½ tsp yellow
food colouring
paste
Cooking ingredients
175g/6oz
caster sugar
1 tsp
vanilla essence
1 tsp
baking powder
icing sugar
, for dusting
250g/9oz
caster sugar
Dairy, eggs and chilled
175g/6oz
butter
4 free-range
eggs
250g/9oz
double cream
, whipped
5 free-range
egg whites
100g/3½oz
butter
, softened
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