Tuesday Tutorial – Hot Cross Cupcakes

For the last two Easter themed blogs we’ve focused on cupcake decoration so this week we thought we’d share a fantastic Easter recipe with you all (and a cheeky bit of decoration…)

What you’ll need…

To Make the Cupcakes

125g Unsalted Butter
125g Caster Sugar
2 Eggs
125g Self Raising Flour
1/2 tsp Baking Powder
3 tbsp Milk
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
The Zest of 1 Medium Orange
50g Sultanas
1 tbsp Mixed Peel
The Juice of 1 Lemon

1. Turn the oven to 170C and line a muffin tray with cake cases.

2. When used in a sponge cake dried fruit can sink to the bottom so to stop it doing this (and add a bit more zing) put the sultanas and mixed peel in a bowl, cover with the lemon juice and zap in the microwave for 1 minute, then put to one side to cool slightly.

3. Cream the butter and sugar until light and fluffy, then add the eggs one at a time, each time adding a tbsp of your flour. When combined add the rest of the flour and the milk and mix in by hand.

4. Now add your vanilla, cinnamon, sultanas, mixed peel and orange zest. Gently mix through.

5. Divide between the baking cases and bake for roughly 20 minutes, turning if necessary, until the cakes are golden brown on top (oven times and temperatures may vary so bake accordingly). Then leave to cool.

To Decorate

Non Stick Rolling Mat
Rolling Pin
Sugar paste in white, coloured brown with Chestnut, and some black (use pre-coloured for less dyed hands!)
Edible Glue
Confectioners Glaze
Angled Palette Knife
Round Cutters (To fit the top of your cupcakes)

1. Roll out your brown sugarpaste and cut out a circle to fit the top of your cupcake. Put a dollop of buttercream on top of a cupcake and gently put the sugarpaste circle in place, slotting it down inside the case. Repeat with all cupcakes.

2. Roll out your white sugarpaste quite thinly. Using your palette knife, cut long strips and cut to size using the same round cutter as you used for your circle. Glue in place to form your crosses.

3. Paint a little confectioners glaze over each cupcake.

4. Roll out small balls of black sugar paste for your currants. Glue in place, pinching as you fix them to give them a more “curranty” shape!

Enjoy these yummy treats! We hope you’ve enjoyed our Easter specials, and put them to good practice this coming week. Remember we sell all of the products we use in our online shop and we love seeing your versions of our tutorials so please share on Facebook!

Jenny x



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