Lemon & poppyseed cupcakes
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Easy iced buns
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Makes 20
Skip to ingredients
- 500g white breadmix (we used Wright's)
- 100g caster sugar
- 1 egg
- 350g icing sugar
- sprinkles(plus food colouring, if you like)
Nutrition: per serving
- kcal183
- fat1g
- saturates0g
- carbs42g
- sugars25g
- fibre1g
- protein4g
- salt0.46glow
Method
step 1
Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size – about 1 hr.
step 2
Knock back dough by squashing with your fist, and divide into 20 even-sized pieces – keep covered with a clean tea towel so they don’t dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
step 3
Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable – add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.
