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Spring is springing all over the place. Lambs are prancing, eggs are hatching, trees are blossoming and Easter is around the corner which means that Hot Cross Buns are in plentiful supply! If you love them but are on a cupcake only diet, however, don’t despair! Here is a recipe which combines the two.
Recipe
For the Cupcakes –
270g unsalted butter, soft
200g caster sugar
50g dark soft brown sugar
250g self raising flour, sifted
½ tsp bicarbonate of soda
½ tsp mixed spice
¼ tsp cinnamon
4 lg free range eggs
3 tbsp whole milk
½ tbsp Golden Syrup
35g mixed peel
25g soaked currants
For the Buttercream –
300g unsalted butter, soft
675g icing sugar, sifted
3-4 tbsp whole milk
¼ tsp Angostura Bitters (optional)
Food Colouring (brown/orange/yellow)
Extra currants for decoration
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London
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