Hot Cross Bun Cupcake Recipe

Here at DECO, we would perhaps go as far as saying that we don’t trust people who don’t like Hot Cross Buns.
You should try these Hot Cross Bun flavoured cupcakes by Aimee Twigger from Twigg Studios. C‘est magnifique. SAMSUNG CSC
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Ingredients
100ml buttermilk
175g unsalted butter
175g self-raising flour
½ tsp baking powder
175g light brown sugar
2 tsp mixed spice
70g ground almonds
3 large eggs, beaten, at room temperature
zest of an orange
100g sultanas
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Method
Preheat oven to 180c
Melt butter then add it in a bowl with the buttermilk and eggs then add the orange zest, in another bowl sift the flour, almonds, mixed spice, sugar and baking powder, then stir it into the wet mixture.
Finally fold in the sultanas and spoon the cake batter into cake cases
Bake for 18/ 20 minutes until the skewer comes out clean.
In a pan add 1 tbsp apricot jam or marmalade with a dash of water and melt it, then using a pastry brush glaze each cake.
Leave them to cool
 [Makes 12 cupcakes]
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Twitter: @twiggstudios
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