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Hot cross bun cupcakes

Hot cross bun cupcakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

These cakes have all the fruit and spice of the traditional bun but are quicker to make. Finish with spiced cream cheese frosting crosses

Nutrition: per cupcake
NutrientUnit
kcal360
fat22g
saturates11g
carbs36g
sugars26g
fibre1g
protein6g
salt0.4g
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Ingredients

For the spiced buttercream

Method

  • STEP 1

    Combine the lemon juice and milk in a large jug, and set aside for 5 mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and melt the butter in a saucepan. Use a little of the butter to grease a 12-hole muffin tin.

  • STEP 2

    Put the flour, baking powder, sugar, spice, almonds and a pinch of salt into a large bowl, then sift through it with your fingers to squash any lumps of sugar. Beat the eggs, zest and melted butter into the thickened milk. Pour this into the dry ingredients, then beat with a balloon whisk until even. Stir in the dried fruit and apple, scoop mix into the tin (the holes will be full; see tip below), then bake for 18-20 mins until golden and well risen. Cool for 10 mins in the tin, then remove to a rack.

  • STEP 3

    When the buns are cold, cut a cross from the top of each one using a serrated knife, then brush the tops with the apricot jam. For the spiced buttercream, beat everything together until creamy and pale. Pipe the buttercream into the crosses. Alternatively, simply glaze the buns and pipe crosses across the tops.

RECIPE TIPS
TRANSFERRING YOUR CAKE MIXTURE

Use an ice cream scoop to transfer the runny mix to the tin. It’s quicker and easier than using a spoon.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.8 out of 5.11 ratings
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