Hot cross bun cakes
A recipe from the Good Food collection.
Ingredients
250g (2 cups) self-raising flour
3 tsp ground cinnamon
125g unsalted butter, chopped
125g (1 cup) sultanas
45g (¼ cup) mixed peel
170g (¾ cup) caster sugar
185ml (¾ cup) milk
2 eggs, lightly beaten
Glaze
2 tsp powdered gelatine
2 tbso castor sugar
Icing
60g (½ cup) icing sugar
2 tsp lemon juice
Method
Step 1
Preheat the oven to 200C. Grease 12 standard muffin holes.
Step 2
Sift the flour and cinnamon into a large bowl, add the butter, then rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sultanas, mixed peel and caster sugar. Make a well in the centre.
Step 3
Whisk the milk and egg in a jug, then pour into the well. Fold in gently until just combined — the batter should be lumpy.
Step 4
Divide the mixture evenly among the muffin holes. Bake for 20–25 minutes, or until the cakes come away from the side of the tin. Cool briefly, then transfer onto a wire rack.
Step 5
To make the glaze, combine the gelatine, castor sugar and 2 tablespoons of water in a small saucepan. Stir over low heat for 1 minute, or until the sugar and gelatine are dissolved. Remove from the heat. Brush the glaze over the warm cakes a couple of times, then allow them to cool.
Step 6
To make the icing, mix the icing sugar and lemon juice together until smooth. Spoon the icing into a piping bag, and pipe a cross on each cake and allow them to set.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
