This recipe is really easy to make and a lovely one to make with the kids. These cakes are sooo yummy – rest assured they won’t last long. Making and eating these reminded hubby and me of eating these cakes at school fairs when we were little!
- Approx 100g (4oz) caster sugar
- Approx 100g (4oz) butter, softened
- 2 eggs
- Approx 100g (4oz) self-raising flour
- Drop of vanilla extract
- 50g (2oz) butter, softened
- 75g (3oz) icing sugar
- Strawberry jam
- Icing sugar, for dusting
- Pre heat oven to 200*C (190*C for fan ovens)
- Weigh your eggs (in the shells) and note down the weight – you will use this as the quantity of sugar, butter and flour (mine were 127g so I would use that much butter, sugar and flour).
- Weigh out the same weight as your eggs (127g for me) of butter and sugar and cream together until creamy and fluffy.
- Break the eggs into a jug, add a drop of vanilla extract and mix together.
- Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up.
- Weigh out the same weight as your eggs in flour and sift the flour in 2 lots into the bowl. Gently fold in the flour.
- Spoon the cake mix into the bun cases.
- Cook for approx 12-15 mins or until they start to go golden on top. To test if they are done insert a skewer and see if it comes out clean, if it does, they are done. Alternatively give the top of the bun a little press, if it bounces back they are ready.
- Cool on a wire rack.
- To make the buttercream, put the butter in a bowl and sift the icing sugar into the butter. Mix well.
- When the buns are cool, score a circle in the top of the cake (roughly about the size of a 2p piece) with a sharp knife and remove the this ‘top’.
- Fill the hole with buttercream and a little dollop of jam.
- Chop the removed ‘top’ in half and gently push into the buttercream as ‘wings’.