Coconut iced cherry sponge buns.

The recipe I used is 125g GF Self-raising flour, 125g butter, 125g caster sugar and 3 Large Eggs. I added to this some vanilla extract and Morello Flavoured Glacé Cherries (chopped, washed and dried).

Sift flour, add caster sugar, butter, eggs and vanilla extract beat with hand or stand mixer until smooth then fold in glacé cherries.

44g of batter to a muffin case, baked for approximately 20 mins at 160 centigrade. Icing is just icing sugar, some boiling water and lemon juice (I never measure quantities) and finished with desiccated coconut.

Thanks to the Courtesy of :

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