These tangy buns are quick and easy to make. Perfect as gifts or a quick teatime treat. This is also a small portion as the recipe delivers 12 small buns topped with a sherbet-like topping.
Once the bun is baked it only comes to about two thirds up the paper casing. A thick layer of icing goes over the cake and this creates more height.
Ingredients for Buns
- 50 g butter/margarine
- 50 g caster sugar
- 75 g self-raising flour
- 50 g semolina
- 1/2 tsp baking powder
- 1 large egg
- 3 TB milk
- finely grated zest of 1 lemon
Method to make Buns
- Preheat oven to 180 degrees celsius.
- Arrange 12 cupcake liners in a muffin pan.
- Measure out all the ingredients in a large mixing bowl.
- Using an electric beater, beat ingredients till smooth, pale and creamy.
- Divide mixture equally into each casing. The mixture is small, so only add about a heaped teaspoonful into each casing.
- Bake for about 15-20 minutes until well risen and a light golden colour.
- Cool cakes in pan and leave in pan to add the icing.
- Once cooled, add some lemon icing to each cake and let the icing set for a few minutes before lifting each cake out of the pan.
Lemon Icing
- 375 g sifted icing sugar
- juice of a lemon
- gel food colour (optional)
- In a medium sized bowl, measure and sift icing sugar.
- Slowly add the lemon juice a teaspoonful at a time until icing is thick with a smooth coating consistency.
- Colour icing into one or more colours as desired.
- Using a teaspoon, spoon icing over each cake and lightly spread to coat the surface.
