Cranberry and White Chocolate Buns

I am not a big fan of cupcakes. I won’t say no if I’m offered one but I won’t go out of my way to eat them either. I always find them heavy, sickly and overly sweet. I am a big fan of the ‘bun’ (as they were always called in my house) or fairy cakes.

The general rules of baking suggest you should have all the ingredients listed in a recipe and follow the instructions exactly. My mum on the other hand has always essentially told me to wing it…and that’s exactly how I made these beauties.I’d had a bit of a craving for something sweet and decided buns would be the easiest thing to do. Venturing to the kitchen I found I didn’t have some of the ingredients I needed – but that wasn’t going to stop me!

What you need (or what I used):

  • 100g Kerrygold Spreadable and Olive Oil (you couldn’t taste it)
  • 175g golden caster sugar
  • 150g Doves Farm Gluten Free Self Raising Flour
  • 1/2 teaspoon of Xanthan gum
  • 1 beaten egg
  • 1 teaspoon of rosewater (I much prefer using this to vanilla)
  • 100g low fat probiotic yoghurt
  • Handful of dried cranberries
  • Handful of white chocolate chips
What I did:
  1. Preheat the oven to 180 degrees - less if you have a fan oven.
  2. Cream the sugar and spreadable together by hand – but you could do all of this in a mixer.
  3. Slowly add the egg to make sure it totally combines.
  4. Add the rosewater.
  5. Add the flour and Xanthan gum to the mixture and fully combine.
  6. Add the yoghurt spoonful by spoonful – you might not need as much as 100g or you might need more. You should end up with a fairly stiff batter.
  7. Stir in the cranberries and chocolate.
  8. Line a bun tin with cake cases and add a good soup spoon worth of batter to each (you can always top up if you have a bit extra).
  9. Pop in the oven for about 15 minutes – you might need to cook them for a bit less – test them by putting a skewer in and when you pull it out it should be clean.
  10. Take out of the tin and leave to cool.
Once the buns had cooled they formed a lovely crunchy top while being really light and fluffy. I may not have had enough eggs for what I was originally planning – but using the yoghurt made a very tasty set of cakes!
What kind of ingredients do you tend to substitute when there isn’t enough of what you need?


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