• Partnered with
  • Easy
  • Makes 12 Items
  • 25 mins prep
  • 35 mins cook

Hot cross cupcakes

hot cross cupcakes

Hot cross cupcakes, sugar recipe, brought to you by Real Living


Hot cross cupcakes

  • 125 g butter, at room temperature
  • 3/4 cup icing sugar, sifted
  • 3 eggs, at room temperatures
  • 2 tsp vanilla extract
  • 1 2/3 cups self-raising flour, sifted
  • 1/3 cup full-cream milk
  • 12 small solid chocolate eggs

Caramel icing

  • 2/3 cup firmly packed brown sugar
  • 3/4 cup sweetened condensed milk
  • 1 1/2 tbsp golden syrup
  • 50 g butter
  • 1/2 tsp vanilla extract
  • 75 g white chocolate


Hot cross cupcakes

  1. Preheat oven to 180°C (160° C fan-forced). Line a muffin tin with cases.
  2. With electric beaters on high speed, beat butter and icing sugar until pale and fluffy. Add eggs one at a time, beating well to incorporate before adding next egg. Add vanilla with last egg. Mix in flour and milk until just combined.
  3. Evenly divide mixture between cases. Push chocolate egg into centre of each so it is covered with cake mixture, but not touching bottom of case.
  4. Bake for 20-25 minutes or until cakes have risen and are cooked through. Remove from oven and allow to cool completely.
  5. To make icing, combine sugar, condensed milk, syrup, butter and vanilla in saucepan over medium heat. Cook for 5 minutes or until sugar has dissolved. Stir regularly. Remove from heat, allow to thicken and cool slightly before spreading over cakes.
  6. When icing is cool, melt white chocolate in microwave for 1-2 minutes on medium heat. Stir every 30 seconds with metal spoon. Transfer to piping bag and pipe a cross on top of each cake. Happy Easter.
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