I had to show you one of my favourite things I use while baking - my plastic spatula headed by a little piggy. We picked it up from Home Goods - it just makes me smile every time I use it. I also like pretty coloured bun cases but I have a thing were the same colour can't be on the same line of the baking tray. I'm odd like that.
I must apologise for the varying outcome of my food photographs - our kitchen has no window and the lighting is beyond poor for photography so I have to try and rescue images as much as I can through editing.
Anyways Fridays seem to be the day were I share with you something tasty I've been baking during the week. This is actually the second batch of these buns I've made after they went out a huge hit with the boy but I ended up eating most of them because they are just oh so tasty. I grew up with butterfly buns because they are really quick to make, however they never had jam in, that was my addition and they are certainly worth a try.
For the cupcake mixture I used a basic WHITE CAKE RECIPE which should make 12/15 cupcakes
In a bowl cream together the sugar and butter until nice and creamy, add in both the eggs and the vanilla extract and continue to stir. Separately combine the flour and the baking powder adding slowly to the creamed sugar butter mixture. Finally mix in the milk and mix well. Pour your batter into your cupcake cases and bake in a preheated 350F oven for 20-25 minutes.
FILLING AND BUTTERCREAM
Combining the sugar and the butter [you may need to add extra butter to get a nice creamy mixture] and mix thorough. Cutting a well out into each of the cupcakes cutting the cut out cupcake piece in half, add some jam [as much or as little as you like] top off with the buttercream and replace the two cut out pieces upon the top as decoration. Looking at the images above will probably make more sense then trying to explain it.
PS still time to sign up for blog ad sponsorship for August, just leave your details and I'll be in touch!
Anyways Fridays seem to be the day were I share with you something tasty I've been baking during the week. This is actually the second batch of these buns I've made after they went out a huge hit with the boy but I ended up eating most of them because they are just oh so tasty. I grew up with butterfly buns because they are really quick to make, however they never had jam in, that was my addition and they are certainly worth a try.
For the cupcake mixture I used a basic WHITE CAKE RECIPE which should make 12/15 cupcakes
- 1 cup of white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/2 cup of milk
In a bowl cream together the sugar and butter until nice and creamy, add in both the eggs and the vanilla extract and continue to stir. Separately combine the flour and the baking powder adding slowly to the creamed sugar butter mixture. Finally mix in the milk and mix well. Pour your batter into your cupcake cases and bake in a preheated 350F oven for 20-25 minutes.
FILLING AND BUTTERCREAM
- Jam of your choice
- 1 cup of confectioners [powdered] sugar
- 3 tablespoons of butter
Combining the sugar and the butter [you may need to add extra butter to get a nice creamy mixture] and mix thorough. Cutting a well out into each of the cupcakes cutting the cut out cupcake piece in half, add some jam [as much or as little as you like] top off with the buttercream and replace the two cut out pieces upon the top as decoration. Looking at the images above will probably make more sense then trying to explain it.
PS still time to sign up for blog ad sponsorship for August, just leave your details and I'll be in touch!