Many of us love tucking into a sticky hot cross bun at Easter time.
The sweet and lightly spiced bread spiked with dried fruit and marked with a cross on the top, is traditionally eaten on Good Friday.
They are not the quickest or easiest things to bake from scratch resulting in many of us picking up a pack from the local supermarket.
However, Instagrammer @Cakeontherun has shared her latest recipe that combines all the delicious flavours of the classic treat, but it takes just two minutes to cook.
Her clever twist on the seasonal classic is super easy to make and requires just a few simple ingredients you probably already have at home.
Her straightforward hot cross bun mugcake recipe is made in a microwave and serves two.
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Hot cross bun mugcake recipe (serves 2)
- 40g self raising flour
- 40g any sugar
- 40g margarine
- 1 egg
- 1/3 tsp ground cinnamon
1/3 tsp all spice
1 tbsp sultanas
Plus for the topping:
- 2 tbsp powdered icing sugar
- 1 tbsp water
- Put margarine and sugar into a large mug and mix with a spoon until smooth and creamy.
- Add all of the other ingredients except for the flour and mix until combined. It will look a bit curdled but don’t worry.
- Then add the flour and mix until smooth and creamy.
- Pop the mug in the microwave on high for two minutes.
- Use a sharp knife to ease the cake out of the mug and turn it out onto a plate.
- Once cooled slightly so it’s easy to touch, use the knife to cut the sponge in half.
- For the filling, mix the icing sugar and water in a clean mug until smooth and runny.
- Drizzle the icing over each sponge in a cross shape.
- Eat straight away.
Top tips for the best mugcake
- Use soft margarine as it is much easier to mix.
- Use a large mug to stop the mixture from overflowing.
- To make it gluten free friendly, use a gluten free flour available from most major supermarkets.
- The above recipe was made in a 900W microwave. If yours is less powerful, you may want to increase the cooking time by 30 seconds.
- If you haven’t got sultanas, raisins or mixed dried fruit works well too.
- Add the flour last when making your cake as it is much easier to mix. If you don’t you run the risk of flour sticking to the bottom of the mug.
- Any sugar works in this recipe including caster, granulated and coconut.
- If you haven’t got self raising flour, use plain flour plus 1/2 tsp baking powder.
- Mugcakes are best eaten straight away rather than leaving later or the following day.