We have a long weekend this week as there are Good Friday and Easter Day, which means I have more time to do some baking! Initially I planned to bake Hot Cross Bun as it has long been a symbol of Good Friday tradition for centuries. If you wish to know more about the history, please click here.
While I was flipping through the recipe book for Hot Cross Bun, I saw this Hot Cross Muffins instead. So I decided to give it a try as it’s something special on this occasion.
All you need is:
375g self-raising flour
180g butter, softened
180g brown sugar
2 eggs, beaten
1tsp coffee extract
60g white choc melts, melted
What to do
(1) Preheat the oven to 190 degree. Put muffin cups into shallow muffin pans.
(2) Sift the flour into a large bowl and add the butter, sugar, eggs and coffee extract. Beat well until the mixture is smooth, then beat in the milk.
(3) Divide the mixture among the paper cups. Bake in the preheated oven for 15-20 minutes, or until risen, firm and golden brown. Transfer the cupcakes to a wire rack to cool.
(4) Place melted chocolate in a small snap-lock bag. Twist the bag and snip off one corner. Pipe a cross over each muffin and leave to set.