Hot Cross Bun Cupcakes

E6598730-5316-4AB8-8E44-B2F735551D3D

5C08AB5E-BAD0-4D8C-970C-56D554FBF946

I don’t know what else to say other than I think I’ve well and truly lost my mind here. They’re a lot I understand. Yet also, pretty flipping cute, no? The tastes of a hot cross bun jam-packed into cupcake form.

B21C4665-660A-4BE2-B130-1031F406FF53

Simplify things by thinking: soft sultana laced lemon cake with fluffy icing on top. The icing in question is simply a meringue based fluffy concoction, scented with nutmeg and cinnamon. To make things even more simple, the cake batter is whipped up in a food processor.

DE7A2F7A-782F-4471-910B-3C70C4A95B83

You can completely dispense with the cross if you’re not keen on another step but it does add to the cuteness. Equally so, feel free to not adorn the surrounding areas with fake, tiny felt bunnies. I make no apologies.

21551651-1F3F-47AA-8DBD-707BB7B84936

72D92A32-8AF5-486F-8323-AB93895B89DA

Ingredients

Cupcakes

125 grams softened, unsalted butter

2 cups of self raising flour

3/4 cup caster sugar

2 eggs

1/2 cup milk

1 teaspoon vanilla essence

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup sultanas or raisins

Zest of a whole lemon and 1 tablespoon’s worth of juice

pinch of salt

Icing

2 egg whites

1/2 cup golden syrup

1/2 cup caster sugar

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 teaspoon vanilla essence

1 teaspoon cinnamon

1 teaspoon nutmeg

couple drops of brown food colouring (optional)

Small batch buttercream

40 grams of softened unsalted butter

1 teaspoon sour cream

1-2 tablespoons lemon juice

1 1/2 cup icing sugar

1BCFF666-97D0-4C79-BBA0-CD594AEBD806

Firstly, fill a 12 cupcake tin with chosen liners and preheat the oven to 180 degrees celsius. In a food processor, combine the sugar, butter, lemon zest and vanilla. Blitz until smooth.

5B9E96A0-65E4-4156-87FD-E8F8BFBA6EC7

Take a moment to enjoy my egg cup, repurposed as a vanilla vessel.

D2F2BF74-A361-4406-8C9E-011A92BBD2BA

Once smooth, crack in your eggs and blitz once again.

1D81B9BB-F4B6-469A-9086-E6221CE272EC

AF6EA95D-D92F-43E1-BE11-CC77FCC60E95

Next, sift in your flour, salt and spices in a seperate bowl. Slowly add this mixture into your wet, alternating with the milk and lemon juice.

D241E077-B77B-4EA7-8F0D-F45615483BF1

86BD4DCC-3D98-454C-B5B3-9D476F3266E6

Carefully fold through any pockets of flour and tumble in your sultanas or raisins.

7969B7AE-978D-4090-A317-C18CD638D13A

7F7D1DBB-2C0F-4C1F-9DB0-B1292844AC5A

7E33C65A-CF43-4B92-988D-37966B2BEC39

Gently, yet thoroughly, combine this and spoon into your cupcake cases.

3FCE423C-B7F4-4805-9EF4-D6EEF9BCF076

73B9884A-C2AC-489B-9399-22DBC1EB41FC

29AC7B7D-B619-4FB2-9743-ABE068C1134F

Bake for around 15 minutes (depending on your oven they make take a little longer) and transfer to a wire rack to cool completely before getting on with your icing.

F1165FE2-2E7D-4300-B939-077F6A85BD7D

D3DECA7B-EB4F-44D4-84A5-5FF8CE232B1F

Combine all icing ingredients (apart from the spices) into a bowl and place over a barely simmering saucepan of water, ensuring the water does not touch the base of the bowl.

C02A3ADF-2314-4D15-B4EE-A18736B6560E

E8820B08-4373-452A-ACDF-92A2F37A92E4

Whisk continuously with some electric beaters for around 5 minutes or until stiff, yet fluffy peaks form.

B9EAAC17-D655-4B2C-8113-9CD763170099

Remove from the heat and fold through the spices and food colouring, if you choose to use it.

0FD3CD68-60DC-4823-A4E8-1F95D338FE10

Your topping should be thick and glossy like below.

F2522655-52F8-4EFF-813A-4684BE22E2DD

For the buttercream, simply place all the ingredients in the food processor (or mix with an electric whisk) until smooth. Spoon this mixture into either a proper piping bag or a makeshift zip-lock bag like I’ve done. Simply snip a small corner off an edge and away you go.

7548ADEA-0A1E-48DD-9CB9-8F00FAB3B24F

E609DDB6-0554-43AF-969A-5F5D44C28DC4

Ice the completely cooled cupcakes with your glossy topping and gently smooth it out.

D793B47A-1026-4889-8F66-459E5E501E60

D8AE0464-F56D-44C8-A71E-5FD710337BB7

I’ve gone for a slight middle indentation here but you can ice these as rough and ready as you like or more neat a precise if you’re so inclined. I can’t be arsed.

5AB1EC30-AE4C-4BF9-AB90-08765FBD4A51

Pipe away your crosses over each cupcake and there you have it.

FF482B4D-6B9C-43D1-B20B-0C4561D5683C

CCCD801F-5A75-43D1-885D-36B083666C69

Not a lot of work for great pay off. These would look cute at any upcoming Easter event or simple if you’re a fan of hot cross buns and their flavours.

BC4F6F7A-E8B3-44E5-BC32-D0647EE12BA7

What are you baking this time of the year? It’s allegedly suppose to be cooling down soon down our end but I’m still sweating in this humidity. I’m looking forward to warm comforting bowls of soup and bread!

Happy baking!

Yak x

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s