- Prep:
- 20 min
- Cook:
- 12 min
- Serves:
- 12
Ingredients
- 115g butter softened
- 1 1/4 cup (200g) soft brown sugar
- 1 tsp Queen Vanilla Bean Paste
- 1 large egg
- 2 cups (300g) white plain flour
- 1¼ tsp bicarbonate of soda
- Pinch salt
- 225ml buttermilk
Buttercream
- 80g butter
- 1 tsp Queen Vanilla Bean Paste
- 2 cups (300g) icing sugar
- 1 tsp milk
- Sugar pearls, to decorate
Method
-
Step 1
Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.
-
Step 2
With an electric mixer, or hand-held mixer, beat the butter, sugar and Vanilla Bean Paste until thick and creamy. Add the egg and mix until combined.
-
Step 3
Using a spoon, mix through the sifted flour, salt and bicarb soda then mix in the buttermilk.
-
Step 4
Use an ice-cream scoop to spoon scoops of batter onto the baking trays making sure you leave a few centimetres between each scoop. Smooth out the tops with your finger (or use the back of a spoon) and even them out so they’re the same height all over.
-
Step 5
Bake for 10-12 minutes or until they’re firm then transfer to a wire rack to cool.
Method - Buttercream
-
Step 1
To make the filling, beat the butter until smooth, creamy and pale and then beat in the vanilla extract.
-
Step 2
Gradually add the icing sugar and slowly mix until combined. Add milk a teaspoon at a time until you reach a spreadable consistency.
-
Step 3
Spread half of the cakes with icing on the flat side and sandwich them together with an un-iced cake. Decorate with soft sugar pearls and dust with icing sugar.
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