Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole
Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

Meg Walker

New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives
Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives

Nathalie Marquez Courtney

How an interior stylist turned this period Cork apartment into a quietly luxurious home
How an interior stylist turned this period Cork apartment into a quietly luxurious home

IMAGE Interiors & Living

This picturesque, split-level home in Delgany is on the market for €995,000
This picturesque, split-level home in Delgany is on the market for €995,000

Sarah Finnan

March 28: Today’s top stories in 60 seconds
March 28: Today’s top stories in 60 seconds

Sarah Gill

Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay
Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay

Shayna Sappington

Let me tell you why a mother is the perfect employee
Let me tell you why a mother is the perfect employee

Dominique McMullan

Image / Editorial

What to Make: Hot Cross Bun Cupcakes


By Meg Walker
15th Apr 2017

SAMSUNG CSC

What to Make: Hot Cross Bun Cupcakes

Hot Cross Bun Cupcakes

Makes 12 cupcakes?

Prep time 10 minutes

Baking time 18-20 minutes

Decorating time 10 minutes?

Ingredients

For the cupcakes
2 duck eggs or 3 large chicken eggs
90ml buttermilk
185g butter
zest of 1 orange
185g self-raising flour
? tsp baking powder
70g almond meal
185g light brown sugar, lightly packed
2 tsp mixed spice
120g sultanas
1 tbsp apricot jam or marmalade

For the icing
60g cream cheese
40g butter
60g confectioners? sugar
zest of – orange

Equipment
cupcake tin
12 cupcake cases
piping bag
plain nozzle

Method

For the cupcakes
Preheat the oven to 180?C. Beat the eggs in a bowl and then add the buttermilk. Melt the butter, add it to the bowl and mix well. Stir in the orange zest.

In another bowl, sift together the flour, baking powder, almond meal, sugar and mixed spice, then fold these into the wet mixture. Stir in the sultanas.

Spoon the cake batter into the cake cases, about three-quarters full, and bake for 18-20 minutes until a skewer comes out clean.

Heat the apricot jam or marmalade in a saucepan with a dash of water until it becomes liquid. Using a pastry brush, glaze the cakes while they are still warm and then allow to cool.

For the icing
Mix all the icing ingredients together. Spoon the mixture into a piping bag with a small plain nozzle and pipe a cross onto the top of each cake.

Extracted from Love, Aimee x: 50 Beautiful Sweet Gifts for Friends and Family?by Aimee Twigger (Murdoch Books, approx €20). Photography by Aimee Twigger.