For the buns:
125g soft butter
125g caster sugar
2 eggs
125g plain flour
1/2 tsp bicarbonate of soda
2 tsp baking powder
2 tsp vanilla extract/essence
2 - 3 tbsp milk
For the topping:
2 egg whites
4 tbsp golden syrup
100g caster sugar
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract/essence
sprinkles
Take everything you need out of the fridge to bring it to room temperature and preheat the oven to 200'c/Gas Mark 6.
Put all the ingredients for the buns (except for the milk) into a food processor and blitz until smoth. Pulse whilst adding the milk down the funnel to make a smooth consistency.
Divide the mixture into a 12 hole muffin tin lined with muffin papers and bake for 15 - 20 minutes, they should have risen and be golden on top.
Let them cool down in the tin on a wire rack and then carefully take them out of the tin to cool.
To make the topping put all the ingredients (apart from the vanilla and sprinkles) in a bowl over a pan of barely simmering water, whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue (this should take 5 minutes or so.)
Take the bowl off the pan and onto a cool surface and keep whisking while you add the vanilla, then keep whisking until it cools a little. Spoon some over each bun and then dollop another spoonful whilst swirling, straight away shake over your sprinkles as the icing sets quickly.
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