Hot cross bun cupcakes

• lemon juice↗1 tbsp tbsp
• whole milk↗100ml ml
• unsalted butter↗175g g
• self-raising flour↗175g g
• baking powder↗½ tsp tsp
• light soft brown sugar↗175g g
• mixed spice2 tsp tsp
• ground almond↗100g g
• large eggs↗3 3

  beaten, at room temperature

• zest ¾ orange
• raisin↗100g g

  sultanas or a mix of both

• medium eating apple1 1

  peeled then grated

• apricot jam↗1 tbsp tbsp

  warmed with a splash of water

• zest ¼ orange
• full-fat cream cheese↗50g g
• icing sugar↗50g
• butter↗25g

  softened

• mixed spice¼ tsp

Step-by-step instructions

1. 1

   Combine the lemon juice and milk in a large jug, and set aside for 5 mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and melt the butter in a saucepan. Use a little of the butter to grease a 12-hole muffin tin.

2. 2

   Put the flour, baking powder, sugar, spice, almonds and a pinch of salt into a large bowl, then sift through it with your fingers to squash any lumps of sugar. Beat the eggs, zest and melted butter into the thickened milk. Pour this into the dry ingredients, then beat with a balloon whisk until even. Stir in the dried fruit and apple, scoop mix into the tin (the holes will be full; see tip below), then bake for 18-20 mins until golden and well risen. Cool for 10 mins in the tin, then remove to a rack.

3. 3

   When the buns are cold, cut a cross from the top of each one using a serrated knife, then brush the tops with the apricot jam. For the spiced buttercream, beat everything together until creamy and pale. Pipe the buttercream into the crosses. Alternatively, simply glaze the buns and pipe crosses across the tops.