Hot cross bun cupcakes
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Swap traditional buns for these fruity hot cross cupcakes. Great for Easter baking with the kids, pipe spiced buttercream frosting on top to make the crosses.
To make the hot cross bun cupcakes:
- Add 1 tbsp lemon juice to 100ml whole milk and set aside.
- Brush a muffin tray with melted butter.
- To a large bowl, add 175g self-raising flour, 2 tsp mixed spice, 1/2 tsp baking powder, 175g light soft brown sugar and 100g ground almonds.
- Beat together 3 large eggs, 175g melted butter and zest of 3/4 orange.
- Add the thickened milk, combine, then pour into the dry ingredients.
- Add 100g raisins and 1 grated apple.
- Bake at 180C/160C fan/gas 4 for 18-20 mins.
- To make the buttercream, beat together 50g cream cheese, 25g butter, 50g icing sugar, zest 1/4 orange and 1/2 tsp mixed spice.
- Cut a cross on the cold hot cross bun and glaze with 1 tbsp apricot jam. Pipe the buttercream on top of the crosses.
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See the full recipe for hot cross bun cupcakes.
More Easter baking ideas:
Easter cake recipes
Classic hot cross buns
Fun Easter projects for kids
Iced Easter biscuits
Carrot patch cake
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