A little different perhaps, but I tried making actual gluten free hot cross buns last year. It’s not that I have lost patience it’s just a matter of time and energy 😀
These are really quick and easy to make. Dare I say you could make them using the all-in-one recipe, but they wouldn’t be as light and fluffy. So I would urge you to use the following method.
Preheat the oven to Gas 4/180c and line a cupcake/muffin tray with 12 cases.
175g soft butter
80g caster sugar
80g light brown sugar
170g gluten free self raising flour
2/3rds teaspoon of mixed spice
60g icing sugar to finish
Cream the butter and the sugars until light and fluffy, using an electric hand mixer, then beat in the eggs one at a time, adding a little flour along the way to stop the mix from curdling.
Add the sultanas to the rest of the flour and toss them to coat in flour. Then stir this and the mixed spice into the butter and egg mix. Stir to mix well. Then divide the mix into the 12 empty cases. They will be a little fuller than normal as you are not putting a huge amount of buttercream on the top when they’re cooked.
Cook in the oven for about 18 – 22 minutes, or until an inserted skewer comes out clean.
Leave to cool in the tin before removing on to a wire rack.
Mix the icing sugar with some hot water until you have a thick paste, thick enough to pipe onto the cakes and leave to defined crosses. When piping, snip the end to the size of your cross, pipe one way across the cakes and then the other.
Leave the icing to set a little, before enjoying.