Best buns EVER!
You may have been inspired by TV takeover show ‘Bake Off’, and want to give some kitchen science a try; or perhaps you’re catering for a party, or office bake day. I guess there’s heaps of bun (or cup cake if you’re American) recipes out there you could try, but trust me when I tell you this one is very special indeed. It is so good I even won a competition with this… It will become your ‘go to’ recipe I’m sure.
Bun cases come in all colours, shapes and sizes, so how many buns you get from this recipe depends on which you use. As a guide, if you use large cases (the black ones below) then you will get 12 buns; and if you use smaller ones (such as the red and white striped ones below) you can get as many as 18.
As this blog suggests cup cake decorating ideas, it’ll be this base recipe that we always return to so please save to your favourites.
So it’s a teeny bit more advanced than your typical ‘pour everything ion the bowl, stir and bake’, but you’ll get the best results following this one. The secret ingredient is the buttermilk which keeps them deliciously moist.
What you’re going to need:
- 175g butter (you need it to be soft so get out of the fridge as early as you can)
- 200g caster sugar
- 2 whole eggs, plus one egg yolk
- 1 teaspoon vanilla extract
- 250g plain flour
- 1 teaspoon baking powder (make sure it’s in date or it won’t have the same effect)
- 1/2 teaspoon bicarbonate of soda
- 125ml buttermilk
- bun cases
Here’s how to do it:
Switch your oven on to 180C or gas mark 4
2. Separate one egg (carefully crack the egg and allow the white to slip away, but keep the yolk) and put into a small bowl with two whole eggs. Lightly whisk together (this means just mix them together, rather than whizz up so much they froth)
3. Pour part of the egg mix into the large bowl with the sugar mix, and stir. Keep doing this a little at a time. Don’t think you can take a short cut and throw it all in at once as you risk it not working out
4. Add in the vanilla and stir
5. Sift the flour, baking powder and bicarbonate of soda into a third bowl
6. Pour approximately one third of the flour mix into the main bowl and stir. Don’t stir it loads as it’s ‘overmixing’ that makes buns thick and heavy
7. Now pour into the main bowl about half of the buttermilk and stir
8. You should repeat steps 6 and 7 until all of the flour mix and all of the buttermilk are combined in the main bowl
9. Line your bun trays with cases
10. Spoon your mix into the cases. Try and keep each one filled to appoximately the same amount otherwise your eventual buns will be a whole range of sizes. Don’t overfill as you will get the ‘muffin top’ effect, so stick to filling to about two thirds full. Also, keep inside the cases where possible – it’s not always that easy as your mix can slip all over the placs – but any mix touching the tin will turn out black and burned
11. Carefully place your trays into the oven using an oven glove, and allow to cook for 20 minutes. If you want to be sure they’re cooked, poke with a coctail stick – if it comes out clean they’re done, but if it comes out gooey they need to go back in
12. once you’re happy they’re nicely baked, take out of the oven and allow to cool in the tray for five minutes
13. Once cooled a little, take each out using tongs and place on a wire tray to cool properly. Don’t attempt icing until they are cooled fully as it’ll just melt and slide away
14. If you’ve made too many than you need, or are being organised and have baked ahead you can keep these (uniced) in your freezer in an air tight container