Sunday, 20 April 2014

Hot cross buns cupcakes

Moist, aromatic, packed with raisins. Almost as good as original hot cross buns. The recipe comes form BBC GoodFood

Ingredients for 12 -14 cupcakes:
  • 1 tbsp lemon juice
  • 100ml milk
  • 175g butter
  • 175g self-rising flour
  • 1/2 tsp baking powder
  • 175g brown sugar
  • 2 tsp mixed spice
  • 100g ground almonds
  • 3 eggs
  • orange zest
  • 100g raisins
  • 1 medium apple
 Combine the lemon juice and milk and sit aside for 5 minutes. Peel and then great the apple. Melt the butter and set aside to cool down.

Preheat the oven to 180C. Line muffin with paper cases or slightly grease and dust with flour each muffin cup. 
Put the flour, baking powder, sugar, spice, almond and pinch of salt into a large bowl. Mix all ingredients together. 

Zest orange and add the zest to thickened milk. Then add the eggs and melted butter. Mix well and pour into dry ingredients. Combine all ingredients together until even. Fold in the raisins and grated apple. 

Spoon the batter into muffin tin, filling each cup 3/4 full. Bake in preheated oven for 20 - 25 minutes until well risen and golden. When beaked remove form oven leave the muffins for a few minutes in a tin then remove and transfer to the wire rack to cool down.
While the muffins are cooling down prepare the frosting.
  • 1 tbsp apricot jam and splash of hot water
  • 50 g full fat cream cheese
  • 50g icing sugar
  • 25g soft butter
  • 1/4 tsp mixed spice
 Put the cream cheese, sugar, butter and spice in a bowl and mix with a spoon until smooth. Transfer to the icing syringe.

Put the jam and hot water in a small bowl and whisk them together. Brush each cold muffin with jam mixture. Then with the syringe pipe the frosting into the crosses. 


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