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What you’ll need

flour

1 ½ cups The Healthy Baker Self Raising Flour

caster sugar

1 ¼ cups caster sugar

eggs

3 eggs

butter

125g butter

milk

½ cup milk

vanilla paste

1 teaspoon vanilla paste

Buttercream Icing

icing sugar

1 ½ cups icing sugar

butter

225g butter, softened

milk

2 tablespoons milk

1

Preheat oven to 180C and line a 12-hole, cupcake tin with patty cases.

2

Combine all ingredients in the bowl of an electric mixer with paddle attachment. Mix for five minutes.

3

Divide equally between the patty cases and bake for 15-20 minutes or until golden. Let cool completely before icing.

4

For the icing; combine all ingredients in the bowl of an electric mixer with paddle attachment. Mix together for five minutes until smooth and fluffy. Take about 1/5 of the icing out of the bowl and place in a smaller bowl. In the larger bowl, add the cocoa powder and mix again until smooth.

5

Ice the cupcakes with the chocolate icing then place the remaining white icing in a small zip-lock bag. Snip the end off the bag and pipe a cross on each bun.

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