Monday, 30 March 2015

Hot-Cross Bun Cupcakes

Every year I post my hot cross bun recipe as is to be used to bake my entry into my family’s annual, tightly fought, hot-cross bake off challenge. As usual I have been trialling out a number of different recipes so that I am fully prepared for the traditional Good Friday antics. But from a blogging point of view I thought I would try something a little different for an additional Easter based baking adventures. Luckily inspiration came in the form of this cup-cake recipe from BBC Good Food. With a little tweaking (the addition of buttermilk instead of the thickened milk used by GF and a bucket load more spice than suggested) these little cakes with cream cheese icing crosses turned out really well. The subtle (or not so subtle) spiciness of the cakes really was reminiscent of the cousin to these treats…proper hot cross buns! But these make a great Easter substitution especially if you have a little bit of a sweet tooth.


100ml buttermilk
175g butter
175g plain flour
1 ½ tspns baking powder
175g golden caster sugar
2tsp mixed spice
1tsp cinnamon
1tsp ginger
100g ground almonds
3 eggs
Zest ½ orange
100g raisins
1 medium eating apple, grated


Zest ½ orange
50g cream cheese
75g icing sugar
25g softened butter
½ tspn mixed spice
Makes approx. 16

Pre-heat the oven to 180°C / GM4 and line a muffin tin with paper cake cases.

Mix the flour, baking powder, spices, sugar and almonds together in a large bowl.

Melt the butter and once cooled slightly towards room temperature beat the eggs, orange zest and buttermilk and butter all together.

Pour the wet ingredients into the dry ingredients and beat together until combined. Then fold in the raisins and grated apple.

Spoon the mixture into the prepared cake tins, distributing the mixture evenly between each of the cupcake cases.

Transfer to the oven and bake for 20 minutes until the cakes are golden and firm to the touch.

Allow the cakes to cool and in the meantime make the icing by beating together the cream cheese, icing sugar, butter, zest and spice. And then pipe the icing across the buns in the traditional cross shape.