How to make hot cross bun cupcakes

I get a little hot cross bun obsessed at this time of year.  You know those people who complain about hot cross buns being in the shops straight after Christmas? I’m not one of those people.  I start eating hot cross buns WAY before Easter.  

Hot Cross Bun Cupcakes

So when I needed to make something for my work Easter bake off (yes it’s a thing) I immediately thought of hot cross buns.  Over the years I’ve baked hot cross buns, chocolate hot cross buns and even chocolate hot cross bun pudding so this time I thought hot cross bun cupcakes would fit the bill.

DSC05149

The cupcakes straight out of the oven

These cupcakes are easy to make and filled with the same lovely spices as actual hot cross buns.  What makes them (almost) better than a hot cross bun is that the cross on top is made with spiced cream cheese frosting.  

Icing the cupcakes

Icing the cupcakes

Hot cross bun cupcakes
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4147 calories
432 g
1051 g
250 g
68 g
123 g
1774 g
586 g
266 g
7 g
109 g
Nutrition Facts
Serving Size
1774g
Amount Per Serving
Calories 4147
Calories from Fat 2178
% Daily Value *
Total Fat 250g
385%
Saturated Fat 123g
614%
Trans Fat 7g
Polyunsaturated Fat 24g
Monounsaturated Fat 85g
Cholesterol 1051mg
350%
Sodium 586mg
24%
Total Carbohydrates 432g
144%
Dietary Fiber 22g
89%
Sugars 266g
Protein 68g
Vitamin A
135%
Vitamin C
49%
Calcium
93%
Iron
61%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100ml buttermilk
  2. 175g butter
  3. 175g self-raising flour
  4. ½ tsp baking powder
  5. 175g light soft brown sugar
  6. 2 tsp mixed spice
  7. 100g ground almonds
  8. 3 large eggs, beaten
  9. 1 orange, zested
  10. 100g sultanas
  11. 1 apple, peeled, cored and grated
  12. 2 tbsps apricot jam, mixed with a splash of boiling water
Spiced frosting
  1. 50g cream cheese
  2. 50g icing sugar
  3. 25g butter
  4. 1/2 tsp mixed spice
Instructions
  1. 1. Heat oven to 180c and melt the butter in a saucepan. Use a little of the butter to grease a 12-hole muffin tin.
  2. 2. Mix the flour, baking powder, sugar, spice, almonds and a pinch of salt together.
  3. 3. Whisk the eggs, 3/4 of the orange zest, melted butter and buttermilk together then add the dry ingredients and beat until even.
  4. 4. Stir in the dried fruit and apple gently by hand and then pour the mixture into the tin. Bake for 20 mins until a golden brown colour and if a knife comes out clean when tested.
  5. 5. Cool for 10 mins in tin and then on a cake rack.
  6. 6. Once the cupcakes are cool, brush the tops with the apricot jam.
  7. 7. Beat the spiced frosting ingredients together along with the rest of the orange zest. Pipe the buttercream into the crosses across the top of each cupcake.
Notes
  1. Tip: If you don't have buttermilk make it yourself by adding a squeeze of lemon juice or white vinegar to the milk and leaving it for five minutes.
Adapted from BBC GoodFood
beta
calories
4147
fat
250g
protein
68g
carbs
432g
more
Adapted from BBC GoodFood
Gourmet Chick http://www.gourmet-chick.com/
 

 

Posted by: on April 17th, 2014     5 Comments »

Category: Recipe - Sweet Treat
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