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
- 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
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These are so cute! I love that you’ve made these cupcakes instead of the traditional buns!
Thanks so much! 🙂 xx
Such a cute idea!
I made these the other day and both myself and Peter absolutely loved them. So easy to make and they smell gorgeous when cooking. Great to have something that doesn’t use refined sugars etc. for Easter. The only trick bit I found was making the icing, do you add water to the coconut cream which I assume is the normal coconut cream block rather than the milk/yoghurt?
Thanks again! They were a hit and a recipe I’ll be sure to share with my oh beans subscribers 🙂
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