Hot Cross Bun Cupcakes

A sweet twist on the traditional hot cross bun favourite.

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Prep Time: 35mins Servings: Makes 12
  • 1 Pack Edmonds Vanilla Cupcake Mix

    60g (4 Tbsp) margarine spread or soft butter

    2 eggs (size 6)

    125ml (½ cup) milk

    ½ tsp ground cinnamon

    ¼ tsp ground ginger

    ⅛ tsp ground cloves

    ⅓ cup currants

    FROSTING:

    100g cream cheese, softened

    40g butter, softened

    1 sachet Edmonds Vanilla frosting mix (in pack)

    1 tsp honey, warmed

    icing sugar


  • 1. Preheat oven to 180°C conventional or 160°C fan-forced. Line a standard 12 hole muffin tin with cupcake cases.

  • 2. Place the cake mix, butter, eggs, milk, and all the spices into a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl occasionally. Fold in the currants then spoon the cupcake mixture into the prepared cupcake cases.

  • 3. Bake for 20-25 minutes or until a skewer inserted into the centre of the cupcake comes out clean. Turn cupcakes out onto a wire rack to cool.

  • 4. To make the frosting, beat the cream cheese in a small bowl until smooth and creamy. Beat in butter until well combined. Beat in the frosting mix until whipped and smooth, about 1 minute on high speed.

  • 5. Warm the honey in the microwave until very fluid. Brush over cooled cupcakes and let stand 10 minutes.

  • 6. To decorate fill a piping bag with frosting and pipe a cross over each cupcake. Dust with icing sugar and serve.

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