LeeLee's Wholefoods Ltd

Established 2018

HOT CROSS BUN CUPCAKES

INGREDIENTS:

DRY MIXTURE:

  • 275G GLUTEN FREE PLAIN FLOUR

  • 2 TEASPOON GROUND MIXED SPICE

  • 1 tEASPOON ground cinnamon

  • 1 & ½ tEASPOON baking powder

WET MIXTURE:

  • 160ml ALMOND MILK

  • 250 ml maple syrup 

  • 80 ml coconut oil (MELTED)

  • 1/4 tEASpOON APPLE cider vinegar

CROSS TOPPING: 

  • 50 g ground almonds

  • 2 tbsp maple syrup or agave nectar​

  • WATER

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. 

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.