A delightful Easter twist on tradition - spiced coffee cupcakes with soaked fruit, topped with piped crosses and a honey glaze, echoing the flavour of hot cross buns.
Ingredients
150g dried mixed fruit
2½ tbsp Camp Chicory & Coffee Essence
150g butter, softened
150g caster sugar
3 medium eggs
150g self-raising flour
¾ tsp baking powder
25g plain flour
2 tbsp clear honey
Preparation
Step 1
Preheat the oven to 180°C, gas mark 4. Line a 12 hole muffin tin with paper cases.
Step 2
Soak the fruit in 1½ tbsp Camp Coffee Essence and 1 tbsp boiling water while you prepare the cake mix.
Step 3
Whisk the butter and sugar together until pale and fluffy. Whisk in the eggs, 1 at a time, then fold in the flour and baking powder. Stir in the fruit mix plus any excess liquid. Spoon into the prepared cases. Bake for 20 minutes.
Step 4
Meanwhile, blend the plain flour with remaining Camp and enough water to give a thick but pipeable paste and place in a small disposable piping bag with a 1cm hole cut. Pipe a cross over each cupcake and return to the oven to a further 5 minutes until cooked and a skewer comes out clean.
Step 5
Cool on a wire rack and brush with honey before serving.
Cooks Tip!
Try adding ½ tsp ground cinnamon or mixed spice to the cake mix.