Hot Cross Bun Cupcake
These Hot Cross Bun Cupcakes are a delightful twist on the classic Easter treat. The cupcakes are made with a fluffy vegan buttermilk mixture and flavored with mixed spice, cinnamon, orange essence, mixed peel, and sultanas. Topped with a creamy icing made with flora plant unsalted butter, icing sugar, dairy-free milk, vanilla extract, and a pinch of cinnamon. The cupcakes are finished off with a dollop of cinnamon icing and a cross piped with white icing, then garn
Serves: 2
25 minutes.
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- Vegan buttermilk: 480ml soy milk, 2 tbsp apple cider vinegar
- 125g Flora Plant unsalted, creamed
- Dry ingredients: 480g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 4 tbsp cocoa powder, 150g coconut sugar, 250g caster sugar, mixed spice, cinnamon, 25g mixed peel, 25g sultanas, 1 cap full of orange essence
- Icing: 250g Flora Plant unsalted, 500g icing sugar, dash of dairy-free milk, 1 tsp vanilla extract, pinch of cinnamon
🔄Issy Sedgwick's Suggested Substitutes
Flora plant unsalted Vegan butter or margarine
Soy milk Almond milk, oat milk, or coconut milk
Apple cider vinegar White vinegar or lemon juice
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