These cupcakes are inspired by the traditional Hot Cross Buns eaten on Good Friday. I’ve replaced yeasted dough with a spiced vegan and gluten-free cupcake mixture, currants with Nakd’s Cocoa Orange bars and the crosses on top are made from a marzipan style icing instead of the traditional pastry topping. So these may be far from traditional but are still the perfect treat to enjoy on and around Good Friday!
- 275 g Gluten-free plain flour
- 1 tsp ground cinnamon
- 2 tsp ground mixed spice
- 1 ½ tsp gluten-free baking powder
- 160 ml dairy-free milk
- 240 ml maple syrup or agave nectar
- 80 ml olive oil or melted coconut oil
- ¼ tsp cider vinegar
- 2 Nakd Cocoa Orange bars, chopped into chunks
- 50 g ground almonds
- 2 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- Enough dairy-free milk to make a paste
- Preheat the oven to 180c and line a muffin tin.
- Mix together the flour, spices and baking powder in one bowl. In another bowl, mix together the milk, sweetener, oil and cider vinegar. The combine the two until well combined.
- Stir in the Cocoa Orange bar chunks and then evenly spoon the mixture into the muffin tin.
- Bake for 15-20 minutes until a skewer inserted into the middle of a cupcake comes out clean.
- Leave to cool. Meanwhile make the icing by mixing together the ground almonds, sweetener and vanilla. Add a small amount of milk at a time until you have a thick icing-like mixture. Transfer it into a piping bag and draw crosses onto the tops of each cupcake.