Gluten free hot cross bun cupcakes
After my Christmas cake success I thought I should set myself an Easter challenge to make hot cross buns.
After a couple of unsuccessful attempts, the first batch going straight into the bin and the second also ending up there, I am going to have a rethink about the recipe and see if I can make it work.
Undeterred from my baking disaster 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 once baked.
I am hoping that before Easter I will make a more successful batch of hot cross buns, but for now these are not a bad substitute.
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
150g sultans zest from one lemon
2 teaspoons mixed spice
1 teaspoon cinnamon
For the topping:
2 tablespoons apricot jam
4 tablespoons of icing sugar
1 – 2 tablespoons of water
Place 12 muffin cases into your muffin tray.
1. Pre-heat an oven to 200oC or 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.
2. 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.
3. 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.
4. Using either a desert spoon or an ice cream scoop to fill each muffin case. Place into the oven and cook for approx 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.
5. 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.
6. 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 table spoon 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 a either a cup of tea of coffee.
Happy Easter happy gluten free baking 🙂
Posted on March 11, 2014, in Food and tagged brown sugar, food, Food allergies, gluten free, gluten free baking, gluten free cakes, gluten free cupcakes, gluten free hot cross bun cupcakes, gluten free hot cross buns, hot cross bun, hot cross bun cupcakes, hot cross buns, icing sugar, Samantha pidoux. Bookmark the permalink. 7 Comments.