The day began and ended with butter. Things have been a little heavy around here lately and it’s taken it’s toll on all of us. So midway through breakfast this stormy Tuesday morning I decided we needed a bit of baking frivolity. Frivolity in the form of pink party buns. We’re planning T’s third birthday, so recipe testing was kind of an excuse, although really it was just one of those mornings that seemed to call for pink icing.

About 70g soft butter / 1/2 cup raw sugar creamed together and then in with a big scoop of full fat yogurt, 2 eggs, 1 cup plain flour, 1/2 cup of wholemeal flour, 1 teaspoon of baking powder mixed to a froth with the juice of a mandarin (random, but you need to be open to randomness when baking with the kids). Made 12 small muffin case size buns/ baked in about 15 mins at 180. The icing is just raspberry juice and icing sugar (I use frozen raspberries defrosted to a pulp in the microwave and then pushed through a sieve to get the juice).. which sounds quite an involved thing to be doing at 8am with a couple of kids to get ready for school and a couple more underfoot … but actually it was kind of festive and you can’t argue with a fresh out of the oven bun before heading out to school.

Well, the pink icing worked it’s magic on my soul and roused me from a rather low patch of kitchen gloom. Feeling bold, I decided to try making ghee – I’d just read this post (by Nourish-ed) and decided we needed some in our lives immediately. Who knew it was this easy! Thanks Nourish-ed.