super buns

oh yes. they really are. they are a fabulous failsafe party favourite. generous, soft and delicately flavoured. the recipe was originally from the ivillage website but it has gradually been adapted with the addition of various flavours.

sadly these that I made do not contain a single trace of chocolate (it has been an overdose kind of day) but it is easy enough to add in chocolate chips, cocoa or chocolate icing to satisfy your cravings.

ingredients

makes 12 large cupcakes

125g softened butter
125g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract

grated zest of one large orange
125g self-raising flour
2 tbsp milk

method

preheat the oven to 190C. place the paper cases in the holes

in a mixing bowl beat the butter and sugar until pale and fluffy. i thoroughly recommend an electric whisk.

add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla and orange zest.

sift in half of the flour and you should fold it in carefully but i have no patience for this and just whisk it in and i have never had a trouble...yet.

add the milk and the rest of the flour and whisk until well combined.

spoon into the tin and bake for 12 minutes or until risen and golden on top.

allow to cool for ten minutes on a rack.

decoration

400g icing sugar

200g softened (but not melted butter)

5ml freshly squeezed orange juice

finely grated zest of 1 orange

plump and lovely raspberries

put all the above ingredients in a bowl and whisk thoroughly til light and fluffy.

cut the very top off the buns to give a flat surface.

generously pile the buttercream on the top and finally top with a raspberry.

variations we have enjoyed...

replace the raspberry with a blueberry, strawberry or bramble.

colour the icing and replace the cut top in 2 halves to make pretty as you like butterfly buns.

add lemon zest instead of orange zest and top with a dollop of lemon curd (preferably my mum's irresistable home made stuff!!)

blend the butter and icing sugar with about 2 tbsp of cocoa powder or 50g of melted dark chocolate.