Hot Cross Buffins

Sugar glaze:

Icing: 

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

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

Cover and leave to stand for 30 minutes.

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

Beat the melted 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. 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.

Brush with the sugar glaze and then pipe an icing cross on top of each.

Serve with butter, honey and grated cheese.

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

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

Spoon into a small plastic bag, snip off a small piece of the one corner and pipe in a cross onto the buffins.