Easter comes with its own special flavours and traditions. For many, the hot cross bun is both symbolism as well as a delicious fruit spiced rolls. For what ever it means to you, we can all agree that nothing can beat a warm hot cross bun with butter.

However, not everyone is able to make their own rolls at home and often end up being them from supermarkets or bakeries. If you’re more of a cupcake person, or appreciate the delicious flavours of a hot cross bun with a twist, then this recipe will be right up your alley.

Combining these traditional flavours, there are many variations on the market today. Some people like no fruit, some enjoy more zest or spice. So feel free to experiment with this recipe and sneak in some orange peel, add a bit more mixed spice or swap out the currents for chocolate chips. The personal variations or preferences could be endless. Start with this base recipe to create a delicious soft hot cross bun inspired cupcake and take the time to enjoy what Easter means to you.

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Hot Cross Bun Cupcake

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Serves: 12 Cupcakes

Ingredients

Cupcakes

• 130g Self Raising Flour
• 1/8 Teaspoon Baking Soda
• 100g Caster Sugar
• 25g Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Mixed Spice
• 30g Currants
• 100ml Orange Juice
• 140g Butter
• 2 Eggs
• 1 1/2 Tablespoon Milk

Buttercream

• 170g Icing Sugar
• 80g Butter – Room Temperature
• 1/4 Teaspoon Vanilla Extract
• 1 Tablespoon Milk

Instructions

1. Firstly we want those currents to soak up some orange juice. So add currents and orange juice to a small bowl and allow to sit for about 30-45 minutes. Drain a set aside.

2. Flick oven onto 180°C bake or 170°C Fan bake.

3. For the cupcakes, sift together all the dry ingredients in to a free-stand mixer and then fold through the currents.

4. Add the eggs and butter and beat for 1 minute. Lower the speed and add the milk below given one last blast.

5. Fill paper cases about two-thirds full and bake for about 15-20 minutes or until cake springs back when touched. Remove from oven and allow to cool completely.

6. For the buttercream, beat butter in a free-standing mixer for 5 minutes, scraping sides down occasionally.

7. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions. On a slow speed add the milk then turn mixer speed back up for another 5 minutes.

8. Once the cupcakes are cool, pipe a thin cross over top of the cupcakes, serve and enjoy this easter cupcake treat.