These little buns are so easy! Excellent for making with children on a rainy day. Decorate with chocolate buttons, hundreds and thousands, jelly beans, jellied diamonds or any other decorations.
Ready in 40 mins
Ingredients
Serves 12
- For the sponge:
- 2 eggs
- 115g sugar
- 115g self-raising flour
- 115g butter, melted
- For the icing:
- 135g icing sugar
- 55g butter
- 30g cocoa powder, sifted
- To decorate:
- White chocolate buttons
- Milk chocolate buttons
Preparation method
Prep: 30 mins | Cook: 10 mins
1.
Preheat oven to 180 degrees C /Gas 4 and prepare a 12-hole bun/muffin tin with paper baking cases.
2.
Whisk together the eggs and sugar until light and fluffy.
3.
Gradually add the flour and the melted butter, gently folding the mixture together.
4.
Pour the mixture evenly into the paper cases.
5.
Bake the buns for 10-15 minutes, until golden on top and a skewer inserted carefully into one of the buns comes out clean. Allow to cool for ten minutes on a wire rack before removing from tin.
6.
To make the icing, whip together the icing sugar, butter and cocoa powder.
7.
Once the buns are cool, ice them liberally and smooth with a knife.
8.
Decorate with chocolate buttons. A pretty way of doing this is to stick them on at a 90 degree angle in layers all the way around so that each cake resembles a chrysanthemum flower.
Recipe by Patches
