Prep 10 mins
Cooking 20 mins
Makes 12
A simple, cute and delicious twist on the classic hot cross bun. These are basic vanilla cupcakes with chocolate buttercream icing and white buttercream cross.
Preheat oven to 180C and line a 12-hole, cupcake tin with patty cases.
Combine all ingredients in the bowl of an electric mixer with paddle attachment. Mix for five minutes.
Divide equally between the patty cases and bake for 15-20 minutes or until golden. Let cool completely before icing.
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.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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