Cream 110g (4.5oz) butter with same quantity of sugar. Do a wee bit extra as creamed butter and sugar is yum!
Beat in 2 eggs, a little at a time.
Fold in 110g (4.5oz) self raising flour using a metal spoon. Add a spoonful of milk if mixture a bit stiff. It needs to drop off the spoon.
Divide mixture in two. Add a tablespoon of cocoa powder to half and a drop of vanilla essence to the other.
Spoon mixture into bun cases in 12 hole bun tin. Do one teaspoon at a time, alternating the mixture.
Don't mix them!
Bake for 15 or 20 minutes and cool on a wire rack.
Make some buttercream icing with 75g (3oz) butter and 175g (7oz) icing sugar. Spoon icing onto buns. If you are trying to impress even more, then pipe the icing in a fancy swirl.
Eat and enjoy!
Think I need to invest in a cake stand....but they don't last long enough....