White Chocolate Hot Cross Cakes

These Easter cakes are a real treat, and are best served with a lashing of butter in the middle. They're like a cross between a hot cross bun and a fruit loaf. Try them for morning or afternoon tea instead of your usual Good Friday hot cross buns. 

Ingredients (makes 10):

• 50grams butter
• 1/3 cup brown sugar
• 1 egg
• 1/4 cup currants - or raisins 
• 1/4 cup of cranberries
• 50 grams of white chocolate chips 
• 3/4 cup wholemeal flour 
• 3/4 cup plain flour 
• 2 tsp cinnamon
• 1 tsp allspice 
• 1 tsp ginger
• 1 tsp baking powder
• 3/4 cup milk 
• 1/2 tsp baking soda 

Preheat oven to 200 degrees celsius. Grease 10 muffin holes of a muffin tray. 

Cream butter and sugar till fluffy. Beat in the egg. Stir in the dried fruit and white chocolate. 

In another bowl sift the flours, baking soda and spices. Tip the wholemeal husks into the bowl with the flour. 

Mix the baking soda and milk together. 

Stir the flour and milk into the creamed butter alternatively till all is well combined. 

Spoon mixture into 10 muffin tins. 

Bake for 12 - 15 minutes.

When cooled melt the remaining white chocolate. Spoon the melted chocolate into a clean plastic bag and snip 1mm off the corner. Pipe crosses onto the top of each muffin. 

Serve with a spread of softened butter in the middle of each.