Butterfly Buns 
Makes 12 buns 

1 cup self-rising flour
1/4 cup cocoa mixed with 1 tablespoon hot water
1/4 cup butter or margarine
1/4 cup white sugar
1 egg
1/4 cup butter or margarine
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
2 tablespoons cherry jam
                   
1. Preheat oven 350 F. Line a 12-cup-muffin-pan with paper
   baking cups. 
2. Cream 1/4 cup butter or margarine and white sugar together
   until pale yellow and fluffy. Gradually add small amounts of
   beaten egg, beating continuously. Mix in cocoa powder mixture,
   then fold in flour using figure eight movement. If the mixture
   is too stiff, batter should slowly drop off spoon when lifted
   from bowl, add a small amount of water. Divide mixture into 12
   muffin cups. 
3. Bake for 15-20 mins, or until well risen and firm to touch.
   Allow to cool. 
4. Cream 1/4 cup butter or margarine until soft. Gradually
   add sifted confectioners sugar and vanilla extract. Mix
   cream filling until smooth. 
5. Cut circles from tops of muffins, and halve these to
   resemble butterfly wings. Put a small amount of cherry
   jam in the cut out hole, and cover with a teaspoon of
   cream filling. Place the wing shapes into the cream filling
   curved side down.