Bewitched Buns

Mouse in a bowl!

Bewitched Ghost Buns and Batty Buns are fun for Halloween - or any other time for that matter!

Ingredients: For the basic Buns

  • 100g (3/4 cup) self-raising flour
  • 100g (3/4 cup) caster sugar
  • 100g (1/2 cup) soft tub margarine
  • 2 medium eggs
  • For the butter cream icing

  • 50g (1/4 cup) Softened butter
  • (1 cup) icing (confectioner's sugar)
  • For the decorations

  • 250g white ready-to-roll icing
  • a few dark chocolate drops
  • a few marshmallows
  • cocoa powder

  • What you need: medium mixing bowl. a  small bowl, wooden spoon, sieve, bun tray, paper cases, wire rack, two teaspoons, a sharp knife, small spreading or round ended knife, and a rolling pin.

    1. Make sure the shelf is in the centre of the oven and set the oven to 180C/350F Gas Mark 4 2. Put 12 paper cases into the bun tray 3. Siift the flour into the mixing bowl. Add the caster sugar and soft margarine to the flour. 4. Break the eggs into the bowl. Beat everything together with the wooden spoon until the mixture is smooth and creamy.

    5. Using the 2 teaspoons, divide the mixture evenly between the 12 paper cases. Put the buns into the centre of the pre-heated oven. 6. Bake the buns for 18-20 minutes until they are pale golden brown. Put them onto a wire rack to cool. Wash up the mixing bowl, wooden spoon and sieve, so you can use them to make the icing.

    Next make the buttercream icing. :-

    1. Sift the icing sugar into the small bowl. 2. Put the softened butter into the mixing bowl and beat with the wooden spoon until it is very soft. Add the icing sugar a bit at a time and keep beating until the icing is creamy and light.
    To decorate the cakes :-

    follow the links below:

    Batty Buns
    This Way

    Ghost Buns
    This Way

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