Sweetie Buns

Method

• Weight and measure all your ingredients. Cut the butter into cubes. Preheat the oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases).
• Using the electric beater cream the butter, sugar and vanilla. Beat until pale, smooth and creamy. This will take at least 5 minutes with a stand mixer and about 7 with a hand held mixer. Use a spatula to scrape down the sides every minute or so. Gradually beat in the eggs and add about 3 tbsp flour as you go. Then barely mix the remaining flour until it is combined. Do not over work or over beat at this stage as it will over develop the gluten in the flour and cause your cupcakes ( buns ) to go tough.
• Using two spoons, scoop the mixture into the lined bun tins. Scoop up the mixture with one spoon and push it off with the back of the other spoon. Fill the mixture up about 2/3rds of the way.
• Bake in the oven for about 12-15 minutes. Allow to cool in the tin for 5 minutes, then transfer to a wire rack. Do not leave them on a flat surface, as the heat will cause a little condensation, and they may go soggy.
• As they cool, make the icing. Combine the icing sugar with the vanilla first, and then drop by drop, add the milk until it is at a thick dropping consistency.
• Speed the icing over the centre of the buns and spread out a little. Top with sprinkles and dolly mixture sweets. Then, there is no more left to do but surprise and delight young and old.