Soft Brown Sugar
This popular sugar is used...
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Cupcakes
Chocolate 'Hot Cross Bun' Cupcakes
10 mins
15 mins
Easy
12
An alternative to the standard Hot Cross Buns! This recipe can be easily adapted for other seasons, simply change the design of the icing.
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- Ingredients
- Method
Ingredients
- 100g butter, softened
- ¾ cup packed Chelsea Soft Brown Sugar
- 2 large eggs, beaten
- 1 cup plain flour
- ½ tsp baking soda
- ¼ cup cocoa
- ½ cup sour cream
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon juice
- 1 tbsp milk
- Drinking chocolate to sprinkle on top
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Unknown
The cupcakes are perfect! Easy recipe and the sour cream gives a really good texture. Got a little lazy at the end however and just used fudge icing pen to do the cross!
5
Natalie M
This recipe is amazing!! Super easy and quick which is great because I'm not a very good baker haha. The cupcakes are soft, not dry, and the chocolate flavour is amazing! The only thing I would change though, is the icing. I think they would taste even more delicious with a buttercream icing or something similar :) All in all, I love this recipe and will definitely be baking these cupcakes again
5
Method
Preheat oven to 190° conventional (170°C fan forced). In a large electric mixing bowl, beat together the butter, Chelsea Soft Brown Sugar and eggs for 2-3 minutes until creamy.
Sift in the flour, baking soda and cocoa and add the sour cream then beat for 2-3 minutes until smooth and fluffy. Spoon the mixture into a 12-hole muffin pan lined with cupcake cases or directly into self-standing cupcake cases.
Bake for 15-20 minutes until the cupcakes are puffed and spongy to the touch or a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool.
Sift Chelsea Icing Sugar into a bowl. Add lemon juice and just enough milk to make a thick, pipe-able icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, set aside for icing to harden slightly. Sprinkle with drinking chocolate and serve.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Unknown
The cupcakes are perfect! Easy recipe and the sour cream gives a really good texture. Got a little lazy at the end however and just used fudge icing pen to do the cross!
5
Natalie M
This recipe is amazing!! Super easy and quick which is great because I'm not a very good baker haha. The cupcakes are soft, not dry, and the chocolate flavour is amazing! The only thing I would change though, is the icing. I think they would taste even more delicious with a buttercream icing or something similar :) All in all, I love this recipe and will definitely be baking these cupcakes again
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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