Black and Purple Buns
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 3 eggs (beaten)
- 1 teaspoon vanilla extract
- 1 cup self-rising flour (sifted)
- 1 tablespoon milk
- To decorate
- 1 ¾ cups black Sugar paste
- 1 ¾ cups purple Sugar paste
- Corn starch
- powdered sugar
- 3 tablespoons Apricot Jam (warmed)
- pink Sugar flower (decorative)
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a deep bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.
Sift in the flour and gently stir into the mixture with the milk, until combined.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
To decorate: roll out the black sugarpaste thinly on a surface dusted with cornflour and icing sugar. Cut out small rounds with a scalloped edged cutter, the same diameter as the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Roll out the purple sugarpaste as before and cut out petal shapes. Lightly brush with water and arrange on the cakes. Place a sugar flower in the centre.