These are my new favourite buns. When the sun actually shows its face, the last thing I fancy as a treat is heavy chocolate cake or anything too stodgy or overly sweet. These are light, fruity and smell amazing. If you wanted to you could top them with an orange buttercream but they won’t keep as well in hot weather. Alternatively you can forgo the icing and simply dribble a little orange juice over the buns before they are completely cool.
Makes about 18 fairy cakes
Zest and juice of 1 orange
6oz self raising flour
6oz soft unsalted butter
6oz caster sugar
Large handful of jumbo raisins.
Cream the butter and sugar together with the orange zest and mix until light and fluffy.
Toss the raisins in the flour to stop them sinking to the bottom of the cakes.
Add the eggs and flour and mix the batter until everything is combined.
Add about a tablespoon or two of orange juice to the mix and save the rest for icing.
Spoon into cake cases, silicone for preference, and bake in a preheated oven at 190 degrees for 15 minutes or until golden brown.
Leave them to cool.
Make the icing by mixing the remaining orange juice with enough icing sugar to make icing of a pourable consistency.
Pour over the buns, messy but necessary and enjoy!