Hot Cross Buffins

Hot cross buffins:

Sugar glaze:

Icing: 

Hot cross buffins:
Preheat the oven to 200°C. Line a muffin pan with cupcake cases or baking paper squares.

Place the dried fruit cake mix, butter and water in a small saucepan and bring to the boil.

Cover and leave to stand for 30 minutes.

Mix the flour, mixed spice, cinnamon, bicarbonate of soda and salt together.

Using a separate bowl, beat the butter, castor sugar, buttermilk and eggs together.

Add the fruit mixture to the flour mixture and toss to coat.

Add the buttermilk mixture to the flour mixture and mix until just combined. Do not overmix.

Spoon the mixture into the prepared muffin pan.

Bake for 15 – 20 minutes or until a skewer inserted comes out clean. Leave to cool.

Sugar glaze: 
Mix the castor sugar and boiling water until the sugar has dissolved.

Icing: 
Mix the icing sugar and the boiling water together.

Spoon into a small plastic bag and snip off a small piece of the one corner.

To serve:
Brush the buffins with sugar glaze and pipe an icing cross on top.

Serve with butter, honey and grated cheese.