Hot cross bun cupcakes


  1. Preheat the oven to 180c/350F/Gas Mark 4  and line a muffin tin.
  2. Mix together the flour, spices and baking powder in one bowl. In another bowl, mix together the milk, sweetener, oil and cider vinegar. The combine the two until well combined.
  3. Stir in the Cocoa Orange bar chunks and then evenly spoon the mixture into the muffin tin.
  4. Bake for 15-20 mins until a skewer inserted into the middle of a cupcake comes out clean.
  5. Leave to cool. Meanwhile make the icing by mixing together the ground almonds, sweetener and vanilla. Add a small amount of milk at a time until you have a thick icing-like mixture. Transfer it into a piping bag and draw crosses onto the tops of each cupcake.

Recipe from

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These gluten-free & vegan hot cross bun cupcakes using chunks of Nakd Cocoa Orange bars in place of dried fruit


275g (10 oz) Gluten-free plain flour
1 tsp ground cinnamon
2 tsp ground mixed spice
1 ½ tsp gluten-free baking powder
160ml (1/4 pt) dairy-free milk
240ml ( 1/2 pt)maple syrup or agave nectar
80ml (3fl oz) olive oil or melted coconut oil
¼ tsp cider vinegar
2 N?kd Cocoa Orange bars, chopped into chunks
Maripan icing:
50g (2oz) ground almonds
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract
Enough dairy-free milk to make a paste


Time: 10 mins
Serves: 12
Nutrition: n/a