7 years later I’ve pulled this Easter Bun Cupcake recipe back out of my archives and made it for Easter this past weekend. Our dietary choices have changed in the years in between (* more at the bottom if you care, lol) so I tweaked the recipe a little.
- gluten free flour for the flour
- coconut oil (at a temperature so it was a soft but still solid – not a liquid) for the butter
- Himalayan pink salt instead of regular table salt
- water in place of the milk (I was going to use soy milk but then decided I’m a cheap skate and used water instead)
- coconut sugar in place of the regular caster sugar
- reduced the dried fruit to 1 cup as the batter just wasn’t as fluffy or as full as the original regular flour and butter version.
They worked out fine, except for the fact that I totally forgot to add the baking powder and they didn’t rise at all. Thus the lack of up to date photos! I also didn’t bother with the frosting crosses this time.
Easter Bun Cupcakes
- 2 cups of Plain/All Purpose Flour (Sub for Gluten Free Flour)
- 3 tsp of Baking Powder
- 1/2 tsp of Salt
- 1/4 cup of Caster Sugar (regular sugar fine too) (Sub for Coconut Sugar)
- 1/2 tsp of Ground Cinnamon
- 1/2 tsp of Ground Ginger
- 2 tsp of Ground Mixed Spice
- 1/2 cup of Butter, softened (Sub for Coconut Oil or Dairy Free Margarine)
- 1 and a 1/2 cups of Dried Fruit (sultanas, raisins and currants, or alternately dried cranberries, goji berries, blueberries etc work too) (May need to reduce to 1 cup for Gluten Free flour option)
- 1/4 cup of Milk (Sub for Dairy free Milk or Water)
- 3 Eggs
For Frosting Crosses (optional)
- 1 cup of Icing/Confectioners Sugar
- 1/2 tsp of Vanilla Extract
- 1-2 dessert spoons of Milk of Choice
Pre-heat your oven to 180 C/350 F and either line a muffin tin with cupcake papers or use a non-stick tin (I used the shallow ones used for fruit mince pies and patty cakes, here’s an example). This recipe makes 18 small buns or 12-15 cupcakes (Gluten and Dairy Free version only stretched to 12 cupcakes)
1/ In a large bowl beat the softened butter and sugar until smooth
2/ Add the eggs and beat until combined
3/ Sift into the butter mixture; the self-raising flour, baking powder, salt, spices and the dried fruit. Fold in and stir until combined
4/ Stir in the 1/4 cup of milk
( Regular Flour Batter on Left, Gluten Free Flour Batter on Right )
5/ Fill your bun tins almost to the top (about an ice cream scoop’s worth) or the cupcake papers 2/3rd’s full
(Gluten Free Flour Batter)
6/ Bake for 10-15 minutes or until a skewer comes out clean
Leave to cool on a wire rack and prepare the frosting (if using).
(No new after pic cause I’m a dork and forgot to add baking powder!!)
The easiest way to make your crosses, is to prepare your frosting/icing in a tall ziplock bag (or divide between two smaller bags). Place the cup of icing (confectioners) sugar, 1/2 tsp of vanilla and 1-2 dessert spoons of milk in the bag , force out most of the air and seal. Gently knead until combined and you’re left with a thick paste like frosting. Push the frosting toward one corner so you can use your baggy as a piping bag
Snip the corner of the ziplock bag and test the consistency on a plate before piping the crosses onto your cooled cakes
You could add food colouring to your icing to pretty it up. I think this frosting is cheap and easy enough that you could make a few batches in different colours or flavours. Yum!
* My husband and eldest son discovered they feel 100% better when they are gluten free. My youngest son and I are still dairy free (we have a dairy allergy) and I discovered over a year ago that I have the MTHFR gene mutation that means the synthetic ‘folic acid’ added to all flour is potentially toxic to my body (additionally since I have the gene mutation, there’s a chance my kids do too!). For all those reasons and just basically feeling so much better when we eat well, I needed to make some tweaks to these cupcakes before making them for my family.