Wee Buns!........or.......Easy Peasy Cupcakes!

The phrase 'wee buns' has two meanings in this part of the country, it can mean something that is easily done or it can mean 'small cakes'...... 'wee' as in small and 'buns' as in cakes!

At some point every parent is bound to run the gauntlet of the school charity bake sale and must produce 'the goods' on behalf of their child.....'look what my mammy / daddy / granny made'......they will be so proud of you!.......but if you are allergic to baking then these 'wee buns' are the answer to your prayers, they are easy to make especially if you have little helpers on hand, they taste great and you most definitely will be crowned cupcake king or queen!

For this basic cupcake/bun recipe I use vanilla to flavor the sponge, feel free to adapt for other flavors and toppings if you like, whatever is your pleasure, but these are great with a simple frosting, a few sprinkles or other edible bits and you're good to go!

Tips to making great buns.......if you are going to go to the whole bother of making these delectable bite size morsels then make every bite count.......

1. go for quality ingredients, use real butter, the real flavoring extracts, quality flours and high cocoa percentage chocolate or cocoa powder.
2. all the ingredients should be at room temperature. I like to use UHT milk as it can be stored at room temperature rather than leaving fresh milk out on the counter to warm up!
3. use really fresh, organic, free range eggs if you can get them.......but either way the fresher the egg the better, to make your buns light as air
4. stick to the recipe....it's there for a reason so make sure to weigh everything correctly.....baking is a science!
5. pre-heat your oven, stick to times and temperatures and don't forget to test with a wooden cocktail stick to see if your bun is cooked through correctly
6. allow the buns to cool fully before you attempt to decorate them
7. always store your buns in a suitable cake container or you can freeze them to be frosted at a later date

You will need.......for making 18 buns

110 g  unsalted butter

250 g castor sugar

2 teaspoons vanilla extract

350 g self raising flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

250-280 mls full fat milk

2  x 12 partition patty tins

paper bun / cupcake cases

for a creamy frosting:

80 g unsalted butter

1/4 teaspoon vanilla extract

130 g full fat cream cheese

560 g icing sugar

colored sprinkles or other edible decorations

How to:

• pre-heat the oven to 180oC 
• weigh all the ingredients
• sieve the flour, baking powder and salt
• beat the eggs and set aside
• cream the butter, castor sugar and vanilla extract until light and fluffy, this could take 5 minutes!
• add the beaten egg slowly and mix on medium speed until the egg has been fully incorporated
• add a couple spoonfuls of flour and continue to mix on a medium speed
• add a little milk and mix in well
• continue to add the flour and milk alternately
• keep mixing on medium speed, this will help keep the buns nice and light
• place paper bun cases into the patty tins

• using a large spoon or I like to use an ice cream scoop, scoop the bun mixture into the paper cases filling each one about 3/4 full 
• place immediately in the oven
• bake for 18-20 mins but check them at 17 minutes just in case your oven may cook a little quicker
• remove from the oven and leave to cool in the trays, then remove them to a wire rack after 10 minutes

for the frosting.....

• cream the butter and vanilla extract until soft, add the cream cheese and continue to beat until the mixture is fluffy
• sieve the icing sugar twice, then slowly add to the cream cheese/butter mixture, mix on slow speed......we don't want a snow storm in the kitchen!
• when the icing sugar is all mixed in turn up the speed and whip for a good 3 minutes so your frosting is fluffy and there are no grainy bits of icing sugar left......the longer you whip the lighter and smoother it will be!
• spread the frosting on each cupcake or if you are very daring try piping it on, I like to use plain or star shaped piping nozzles, you can buy these in any supermarket now...... and go for the disposable piping bags too, much less mess.
• top each bun with your favourite colored sprinkles, edible character decorations, grated chocolate or coconut or even things like jelly tots or maltesers etc. what ever takes your fancy
• scoff one or two then store the rest for whatever you may need them for.......wee buns!