Although it’s a little late in the day to be sharing these gluten free Burns night buns with you, I thought the fabulous cake toppers I have used, may inspire you for other special events coming up in the future. Valentine’s Day maybe?
Debs Kitchen Cakes edible wafer toppers are completely gluten free (for added reassurance I really like that they also print ‘suitable for coeliacs’ on the pack). There are lots of ready-made themed toppers for you to choose from, but you can also ask for them to be personalised and even have photos transferred onto them too. So just let your wonderful imagination run free!
These simple buns can be whipped up in no time at all and look so effective when they are all assembled! I have used Juvela mix on this occasion as it is one of my favourite products, but if you don’t have this at hand, then you can use any gluten free self raising flour. I’ve also been really happy baking with Lidl and Freee from Doves farm and very impressed with Sainsbury’s free from flour!
Ingredients (Makes 12 )
For the buns
110g (4oz) butter – Lurpak full-fat spreadable works well, as will block butter at room temp
110g (4oz) caster sugar
110g (4oz) gluten free self raising flour or mix (add a level teaspoon of gf baking powder if using mix)
1 teaspoon *vanilla extract
2 large eggs
For the topping
1 tub of *Betty Crocker vanilla buttercream. I like this for quickness and texture, but you can make up a batch of buttercream if you prefer.
For the glace Icing
110g (4oz) Icing sugar blended with about a tablespoon of boiled water. Blend together to make a thick smooth paste. Add a drop more water if needed.
**Gluten free toppers you require
Method
Preheat oven to 190C/375F/Gas 5/Fan 170C.
Line the bun tin with paper cases.
Pop all the ingredients into a large bowl and whisk together until light and creamy. Electric hand mixer is perfect for this job.
Spoon a dessert spoon of mixture into each paper case. If you have a bit of mixture left just divide it out evenly between the cases as this just ensures all the buns cook within the same time.
Pop in the oven and bake for about 14-15 minutes. Check the buns are done by gently pressing the top – they should feel nice and springy.
Once fully baked, remove from the oven and leave them to go cold.
Pop a star nozzle into a piping bag and fill the bag with buttercream. Decorate 6 of the buns with a swirl of buttercream.
Make the glace icing and place a generous teaspoon of glace icing on each of the remaining buns and smooth out with the back of the spoon.
Leave to stand for about 10 minutes (I just did this so the icing wasn’t too wet in case it affected the topper) then add the topper.
My friend gave me these cute cake boxes. Perfect to pop a bun or cupcake in and pass on to someone special.
Happy Burns Night!
Liz x
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!
**I was delighted with the toppers, but just want to let you know they do contain ‘E numbers’ that may have an adverse effect on attention and activity in children.
