Hot Cross Bun Cupcake with Honey Buttercream

Ingredients

Cupcake

• 1 1/4 c white flour

• 1 1/4 teaspoon baking powder

• 3/4 teaspoon salt

• 1/2 tsp baking soda

• 2/3 c softened butter

• 2/3 c brown sugar

• 3 medium eggs

• 1½ tsp pumkin spice

• 1 tbsp milk, room temperature

• 2/3 c currants

• 1/8 c dried apricots (chopped)

Buttercream

• 1/2 cup butter, softened

• 3 tablespoons honey

• 2 cups icing sugar

• 1 pinch sea salt

• 1/2 tbsp milk

• 1 tsp almond extract

• 1 tsp vanilla extract

Directions

Cupcake

1. Preheat the oven to 325°F and line muffin trays. 

2. Combine dry ingredients in a large bowl. 

3. In a small bowl, add 1 tsp of flour to the dried fruit, so that it does’t sink in the cupcakes.

4. In a mixer, cream the butter, sugar and eggs until smooth. Slowly add the dry ingredients into the mixer. Gently fold the fruit into the cake mix.

5. Fill the cups with even amounts of batter and bake for 20 minutes. 

6. Remove from the oven and brush with strawberry jam, to give them a shine, and then cool in the tins for 10 mins before moving to a wire rack.

Buttercream

1. Beat butter until creamy. Add honey, mixing until combined.

2. Gradually add icing sugar. Mix well.

3. Add a pinch of sea salt.

4. Add extracts and milk. 

5. Add more sugar if necessary to make the frosting the desired consistency. Add more salt if the icing is too sweet.