Gluten Free • Paleo • Sugar Free • Dairy Free
Dear Mummy Made It,
Thanks for your Hot Cross Bun recipe. Not only did they look like the ‘real deal’ but they tasted like it too. It’s unusual for a Gluten Free Hot Cross Bun to not be so hard that it can’t be used as a weapon; as a non-violent food eater I appreciate the softness that these buns provided.
If I had 1 complaint it would be the time it takes to make them. I was hungry for a bun when I started making them so I was completely famished when they finally came out of the oven. Not to mention the dogs ate an entire tray of Hot Cross Buns while they were rising for the 2nd time outside. I was a bit mad when this happened (just ask the neighbours!), as it meant I had to start all over again. I was still hungry for buns, meanwhile the dogs didn’t need dinner.
So after another making, kneading and rising session I placed the buns much higher outside this time to rise (I figured this was the safest option even though I didn’t think the dogs could possibly fit in another bite!) for the 2nd time and twiddled my hungry thumbs (yes, your thumbs too can get hungry when you have a craving for Hot Cross Buns and the dogs eat the spoils) until they were ready to be put in the oven. 35 minutes later…wallah! The best Hot Cross Buns ever.
I would really like to eat them again but fear my dogs will get too fat if I do. I also can’t be bothered waiting around the 2 ½ hours while the buns rise. Help me Mummy Made It!! I need a Hot Cross Bun now!!
I understand your predicament and I am here to tell you you are not alone in your love for the Easter Buns, although I don’t know anyone else whose dogs like Hot Cross Buns (but then again I don’t know any other dogs who have tried them). To satisfy your impatience I have made a HOT CROSS CUPCAKE. These cupcakes taste just like Hot Cross Buns; they even have a wonky cross and sticky glaze just like the real ones do. The clincher; from start to finish is 35 minutes.
No more waiting around for the yeast to do its thing, or standing watch in the back yard to protect your precious pre-baked goods. You can spend your time doing something much more important; like making a second batch of Hot Cross Bun Cupcakes.
I hope this recipe helps to curb your Easter cravings. Make sure you share it with your friends (the recipe that is; I don’t think you’ll be sharing these Hot Cross Cupcakes with anyone!)
I’d be interested to know if your dogs like these as much as they liked the Hot Cross Buns.
- ½ cup Coconut Flour
- 4 Tablespoons Almond Meal
- 1 teaspoon Mixed Spice
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 4 teaspoons Baking Powder
- 4 Eggs, separated
- 4 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- 1 teaspoon Orange Zest
- 1 cup Dried Mixed Fruit (sultanas or currants can also be used)
- ½ cup Milk (of choice)
- Cross Paste (see recipe below)
- Glaze (see recipe below)
- 1 Tablespoon Almond Meal
- 3 Tablespoons + 1 teaspoon Arrowroot
- 2 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
- 1 Tablespoon Gelatine
- Dash Of Mixed Spice
- Preheat the oven to 175C/350F.
- Line a muffin/cupcake tray with 9 liners and lightly grease.
- Sift the dry ingredients together in a bowl.
- Place the egg whites into a clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form
- Add the maple syrup, 1 tablespoon at a time whilst still whisking on medium/high.
- Add the Vanilla extract.
- Add the egg yolks one at a time.
- Add the zests.
- Fold in the dry ingredients and the mixed fruit. Stir and scrape several time to make sure the coconut flour is well combined (it will suck the moisture out of the mixture).
- Turn the whisk to medium/high again and add the milk. Continue to whisk until the mixture is well combined (approximately 1 min).
- Divide the mixture evenly between the liners.
- Make the cross paste (see recipe below) and make a cross on top of each cupcake.
- Place the cupcakes in the middle rack of the oven and bake for 23 minutes, or until cooked through.
- At 20 minutes start to make the glaze (see recipe below).
- Immediately after removing the cupcakes from the oven, brush each cupcake with the glaze.
- Allow to cupcakes to cool before serving (or they can be eaten warm if you can’t stand the spicy aroma teasing you). Remove the liners before serving.
- Combine the dry ingredients in a bowl and add the water whilst stirring.
- The paste will become quite thick like concrete.
- Place the paste in a ziplock bag or piping bag. Cut a small corner off to make the crosses.
- Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
- Use immediately.