Easter is a fabulous time when it comes to delicious desserts and sweet treats, and whilst the majority are either chocolate-based and/or egg-shaped, there’s just something so delicious about hot cross buns. I don’t know if it’s because they feel so ‘traditional’ and have been around for so long, but there’s just something so comforting about them.

I wanted to give this old-school favourite a little contemporary twist, and when I thought about it the answer was obvious – hot cross cupcakes! The recipe I’ve created for these combines the delicious cinnamon spice and juicy raisins of the traditional bun with all the lovely cakeyness (not a word but should be) and creamy frosting associated with the cupcakes that have taken the world by storm in recent years.

These cupcakes are just so scrumptious – they’re made using coconut flour, ground almonds and bananas, so they’re light and fruity which I think works really well with the more classic hot cross bun flavours. They’re really easy to make (no food processor necessary) and I love them because they’re just something a little bit different, but with a respectful nod to a time when Easter wasn’t quite so franchised and commercialised. These are definitely my new Easter faves and I have a feeling I’ll keep on making them all year round! 

Makes about 8 cupcakes 

Ingredients

• 1 3/4 cup coconut flour
• 1/3 cup ground almonds
• 3 bananas, mashed
• 2 tbsp cinnamon
• 1 1/4 cup almond milk
• 2 flax eggs (2 tbsp of ground flax seed left to thicken in 6 tbsp water for 10 minutes)
• 1/3 cup raisins
• 2/3 cup maple syrup
• 1/3 cup melted coconut oil

For the icing

• 6 tbsp coconut cream
• 3 tbsp maple syrup
• 3 tbsp coconut flour

Add the coconut flour, ground almonds and cinnamon to a mixing bowl and stir together, then add in the bananas, flax eggs, almond milk, maple syrup and coconut oil one by one, making sure everything is mixed together well. Stir in the raisins and spoon the mixture into cupcake cases. 

Bake these in the oven at 180 degrees for 30 minutes, or until the cupcakes are golden brown on top and a fork comes out clean. Leave them to cool for an hour or so.

For the icing, simply mix together the ingredients in a small bowl and use a piping nozzle to draw crosses on top of the cakes. 

Love, Mrs H xx

P.S .don’t forget to check out all the other amazing  Easter recipes below that our lovely friends at the #virtualeasterparty have created!

A Sunshine Mission /// Carrot Cake Oatmeal Bars

Brewing Happiness /// Heathy Ambrosia Salad

Real Food Healthy Body /// Blackberry Chocolate Cups  

She Can’t Eat What?! /// Easter Coconut Oat Granola with Rosewater Cream

Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting

Wholehearted Eats /// Rainbow Rolls with Creamy Miso

Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream

Hot for Food /// Vegan Carrot Cake

Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans

Naturally Hanne /// No Bake Chocolate Mousse Tarts

Scaling Back Blog /// Spring Artichoke Pesto Pasta

Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts

Well & Full /// Purple Cauliflower Tabbouleh

Gratitude & Greens /// Vegan Easter Egg Truffles

Nourish Atelier /// Beluga Lentil Caviar 2 Ways

Food by Maria /// Vegan Potato Gratin with a Twist

Vegetaryn /// Vegan Chocolate Covered Easter Eggs