Easter is almost upon us and what better way to enjoy the occasion than with a traditional hot cross bun? If you have a gluten allergy, you’ll find yourself sadly missing out on their spiced deliciousness. We’ve got our guest blogger Samantha Pidoux on hand to save the day with these scrumptious gluten free hot cross bun cupcakes! Take it away Sam…
Gluten free hot cross bun cupcakes are an alternative to traditional hot cross buns.
I have had a couple of unsuccessful attempts earlier this month with making gluten free hot cross buns. My two attempts both ended up in the bin and after a few tears I decided that I was not going to be defeated, and I decided to put all of the ingredients into a cupcake.
I am pleased to say that these were much more of a success and because I used brown sugar it gave the cake a nice golden colour and once baked the cake had a nice caramel undertone to it.
200g gluten free self raising flour
200g baking butter
200g light brown sugar
1 teaspoon xantham gum
1 teaspoon vanilla extract or essence
50g mixed peel
zest from one lemon
2-teaspoons mixed spice
For the topping:
2 tablespoons apricot jam
4 tablespoons of icing sugar
1 – 2 tablespoons of water
- Place 12 muffin cases into a muffin tray.
- Pre-heat an oven to 200°C / 393 °F / gas mark 6. In a bowl cream the sugar and the butter until pale. You will find the easier if you use a hand whisk or an electric mixer.
- Once the butter and sugar are creamed together add the vanilla and mix. Then add one egg at a time and fully mix in before adding another.
- Add the flour and xantham gum and mix until all combined. Don’t over mix. I have found that over mixing makes the flour denser. Now add the spices and lemon zest and mix. Add the sultanas and mixed peel and stir into the cake mix.
- Use either a desert spoon or an ice cream scoop to fill each muffin case. Place into the oven and cook for approximately 20 minutes. Your cakes should be a dark golden in colour and spring back at you when you touch the top of them. You can test to see if they are ready by pricking them with a knife. If the knife comes out clean, they are done.
- Place the cakes on a cooling rack. While the cakes are hot, using a pastry brush, brush on the apricot jam and then leave to cool.
- Once the cakes are cool, you can now decorate with the cross. In a bowl mix the icing sugar with a little water. You want to make a very thick paste. You should only need 1 tablespoon of water. If it is not all coming together then add a teaspoon of water. Once mixed into a thick paste, transfer into a piping bag and pipe onto the top a cross. Leave the icing to set.
Enjoy your gluten free hot cross bun cupcake with either a cup of tea of coffee.
Happy Easter and happy gluten free baking!