Hot cross bun cupcakes

cream cheese frosting easter cupcakes easter recipes family friendly hot cross buns spring

N/A

Makes 12

Source

Ingredients

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 eggs , beaten, at room temperature

zest ¾ orange

100g raisin , sultanas or a mix of both

1 medium eating apple , peeled then grated

1 tbsp apricot jam , warmed with a splash of water

zest ¼ orange

50g full-fat cream cheese

50g icing sugar

25g butter , softened

¼ tsp mixed spice

Method

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.

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.

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.