Makes 16 large buns
For the buns
12oz margarine
12oz golden caster sugar
6 large free range eggs
10oz self raising flour
2oz cocoa powder
2 tspn baking powder
6oz milk chocolate, chopped
2oz glace cherries, chopped
For the butter cream
3oz butter, room temperature
9oz icing sugar
2 tbsp kirsh
1 drop red food colouring
- Pre-heat oven to 160C & put muffin cases into a deep muffin tray
- Cream the sugar & margarine together until fluffy
- Sieve the flour, cocoa & baking powder into the mixture, add the eggs & beat together until smooth
- Stir in the chocolate chunks & cherries
- Use a spoon to put approximately 2 dessert spoons into each muffin case
- Bake for 20-25mins, when fully cooked they will sound hollow when tapped on the base
- Leave on a wire rack to cool
- To make the cherry butter cream, mix all the ingredients together with a fork until smooth
- When fully cool cut the tops off the cakes, put 1 teaspoon of lemon butter cream into the gap & place the removed pieces of cake back on top like a lid
- Store in an airtight container
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