Our Michael was twelve this week. In family tradition, Michael wanted to decorate his cake, so together we made a Minecraft diamond cake. We had no fondant icing (complete oversight on my behalf) but put green colour paste into some butter icing and that worked just fine (tasted so much nicer too!)
We made buns/cupcakes and Rice Krispie buns, and gratefully received home baked lovely treats, so overall we ate far too much (as usual) and hence had a wonderful day 🙂
A few days ago, I posted the recipe for Bobbie’s Muffins (still sounds wrong) so today I am posting a recipe for birthday buns… In truth these are really called Bláithín’s Buns: Bláithín is my sister (her name is Irish, pronounced “Blaw-heen” and means little flower. Which she is!) but that sounds even more wrong, so we will just stick with Birthday Buns. (These are officially cupcakes, I think buns in this context are a thoroughly Irish colloquialism!)
When writing our list of Food To Make for the party, Michael requested Bláithín’s Buns. Once I recovered from being completely miffed, having taken great umbrage in the fact he chose Bláithín’s Recipe over mine (I must have had the face for a full five minutes), I had to enter protracted negotiations to get this recipe (well, not really, but y’know…)
Once I read the recipe, I knew immediately why these buns are so soft, sweet and delicious. Anything with this amount of cream and butter and vanilla has to be pretty fabulous (of course it is sweet and delicious, it’s an American recipe!!)
Beat 113g / 4oz unsalted butter, adding in 130g / 4.5oz of caster sugar, beating until light and fluffy. Add in 3 large eggs, beating all the while; then 1 teaspoon of vanilla extract.
Add 195g / 6oz plain flour, 1.5 teaspoons of baking powder and 60mls of cream. When thoroughly mixed through, spoon into your prepared cupcake cases and bake in a hot oven 180’C for approximately 10-15 minutes.
When the buns have cooled down, you make the frosting (a word of warning, make sure the buns are cold or the frosting will slide off, and you will be left with a decidedly sorry mess):
Whisk 113g / 4oz of unsalted butter with 230g / 8oz icing sugar. When soft and fluffy, add 1 teaspoon of vanilla extract, and 2 tablespoons of cream.
I used a piping bag to pipe rosettes of frosting; use it fairly quickly, as it starts to set immediately. Try to avoid missing the buns and piping straight into your mouth. This will happen, astounding as it may seem, but it just does.
Top them with a sweet or sprinkles and watch them disappear!