6 oz margarine,
6 oz caster sugar,
6 oz self – raising flour,
3 eggs beaten,
1 teaspoon vanilla essence,
2 oz softened butter,
3 oz icing sugar & extra for dusting the work surface,
550 g white sugar paste (you can buy in a wide variety of colours),
12 foil muffin cases.
Heat the oven 190 C, beat the margarine, sugar and vanilla well until it reaches a creamy consistency. Slowly beat in the eggs, fold in the flour and mix well. Divide the mix between the muffin cases, bake for 15 or 20 until risen and golden brown.
To make the buttercream beat the icing sugar, butter and few drops of vanilla essence together until well mixed. When the buns are completely cooled, use a sharp knite and cut the top of each bun. Fill the cupcake with a tea spoon of jam or cream before pressing the cut the cup cake for filled.
Spread a layer of butter cream on top of each bun as shown firmly. Spread a layer of butter cream on top of each bun as shown.
Colour your sugar paste and create lovely decoration.