Sunflower Buns

Mixture: 20 mins
Cooking : 20-25 mins
Cooling: 30 mins
Icing: 20 mins

Equipment:
3 Mixing Bowls
Sieve
Jug/Cup to beat the eggs in
Wooden Spoon
Fork
2 Teaspoons
Muffin Tray
Cooling Rack
Icing Syringe
Knife
10-12 Bun Cases

Mixture:
  • 6oz caster sugar
  • 6oz self raising flour 
  • 6oz stork butter
  • 3 eggs 
  • 1/2 tsp vanilla essence

1) Pre-heat oven to 170 degrees
2) Sift the flour into a smaller bowl using the sieve
3) Beat eggs with the fork in the jug or cup.
4) Cream together the butter and sugar until fluffy and light with wooden spoon in a large mixing bowl. 
5) Alternating between flour and egg add a bit at a time to the butter and sugar and mix well. 
6) Add the vanilla essence and mix.
(If you want the cake to really rise add half a teaspoon of baking powder to the mix)
7) Put the bun cases in the muffin tray and fill each about 3/4's full using a couple of teaspoons.
8) Put in the oven for approximately 20-25 minutes. 

You could make the butter cream whilst the cakes are cooling.



Buttercream:

  • 150g Stork Butter
  • 350g Icing Sugar
  • 1 tsp of Vanilla Essence
  • 2 caps of Yellow Food Colouring

1) Cream the butter in a mixing bowl using a wooden spoon.

2) Sieve the icing sugar a little at a time into the butter and stir.
3) Add the vanilla extract and food colouring and give it a good stir.
4) Use a knife to put the buttercream in the icing syringe.


Icing:
1) The following nozzle comes with most icing syringes, attach the nozzle:


2) Make thick lines (petals)  coming out from the center of each cupcake (ridge side up), making sure they each joined up on each side.  (The result will look a bit like the suns rays)
3) Add chocolate chips to the center of each cake to make the middle of the flower. 
4) Add a sprinkle of edible glitter.

They should now look like the following:

Voila :D

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