Hot cross bun cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
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Showing items 1 to 3 of 6
- 1 tbsp lemon juice
- 100ml whole milk
- 175g unsalted butter
- 175g self-raising flour
- ½ tsp baking powder
- 175g light soft brown sugar
- 2 tsp mixed spice
- 100g ground almond
- 3 large eggsbeaten, at room temperature
- zest ¾ orange
- 100g raisinsultanas or a mix of both
- 1 medium eating applepeeled then grated
- 1 tbsp apricot jamwarmed with a splash of water
For the spiced buttercream
- zest ¼ orange
- 50g full-fat cream cheese
- 50g icing sugar
- 25g buttersoftened
- ¼ tsp mixed spice
Nutrition: per cupcake
- kcal360
- fat22g
- saturates11g
- carbs36g
- sugars26g
- fibre1g
- protein6g
- salt0.4g
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.
