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Clotted Cream Sprinkle Cakes

A great recipe for adults and children

A fun bake which you can twist to make it unique and special to you this Easter!

ingredients 9 ingredients
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Prep 10 minutes Cooking 15 minutes
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Ingredients

  • For the buns:
  • 100g softened Rodda's butter
  • 100g sugar
  • 2 eggs
  • 100g self raising flour
  • 2-3 tbsp cake decorating sprinkles
  • Chocolate buttons
  • For decoration
  • Rodda's clotted cream
  • Cake sprinkles
  • Mini Eggs

Method

  • Preheat the oven to 170°C (150°C fan/338°F).
  • Place the eggs, butter, flour and sugar into a bowl and mix until the mixture becomes light and fluffy.
  • Once the mixture becomes light and fluffy, add 2-3 tbsp of sprinkles to the mixture.
  • Stir the mixture well to ensure everything is well combined. You could even add a drop of food colouring to make them more fun if you wanted to!
  • Once the mixture is combined, place a heaped teaspoon of the mix into a cupcake case. Then place a chocolate button on top. Then spoon over another heaped teaspoon of the mix to cover.
  • Bake at 170°C for 15 minutes or until the buns have risen and are golden.
  • Once baked, allow the buns to cool slightly and cut the tops off each bun. Keep hold of the tops as you will need them in a moment!
  • Then add a spoonful of Rodda’s clotted cream to each bun.
  • Cut the bun tops in half and place in the clotted cream.
  • For further decoration, add mini eggs and extra sprinkles.
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