I’ve written before about the trouble I have with icing – or frosting as it’s also called. it should be the simplest thing, whether it’s butter icing, or fudge icing or glacé icing… it’s just measuring ingredients, putting them in the same bowl, mixing then spreading on the cakes, buns, muffins or cupcakes… well, I don’t know what the secret of success is…

Yesterday I made some gluten-free chocolate chip and cherry buns for my writing group… gluten-free flour is supposed to be difficult, but once again I had success! Light as a delicious feather, spongy and soft… Having failed with butter icing last time and as I have some creme fraiche, I thought I would find and follow a recipe for crème fraiche frosting… It sounded so easy, crème fraiche and icing sugar…

Absolute fail… it didn’t even taste nice, just ultra-sweet and very runny… I ended up just sieving icing sugar over them. Next time I will go and buy some ready-made frosting to go on my home-made cakes… Now what should I do with my runny icing?

  • 100g butter or margarine
  • 100g sugar
  • 2 eggs
  • 3 tbsp milk
  • 75g gluten free self-raising flour
  • 25g cocoa powder
  • 75 g chocolate chips
  • 10 glacé cherries chopped up as small as you like them
  1. Beat together the butter/margarine and sugar
  2. Mix in the eggs
  3. Beat in the milk
  4. Sieve in the flour and mix well
  5. Stir in the chocolate chips and cherry pieces
  6. Half fill paper bun cases and stand on a tray – I put mine in a bun tin so they don’t spread
  7. Bake in a pre-heated oven, gas mark 6,  for 20-25 minutes depending on the amount of mixture and on your oven!

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