Ingredients:
Hot cross buffins:
375 ml dried fruit cake mix or sultanas/raisins
60 ml butter
30 ml boiling water
625 ml self-raising flour
5 ml mixed spice
or a little bit more if you prefer a spicier buffin
5 ml cinnamon
2.5 ml bicarbonate of soda, A pinch of salt
125 ml butter, melted
160 ml castor sugar
250 ml LANCEWOOD® Buttermilk or Sour Cream
2 large egg(s)
Sugar glaze:
30 ml castor sugar
15 ml boiling water
Icing:
125 ml icing sugar
10 ml boiling water
