Fun Festive Recipes: Christmas Cupcakes
There are thousands of recipes available that will put a smile on your face, but nothing can beat these delicious Christmas themed cupcakes!
Ideal for parties, this recipe serves 16 and only takes 35 minutes.
For an extra festive touch, add some red sprinkles, edible Christmas-themed shapes, silver sugar balls or a sprinkling of edible glitter.
Christmas Cupcakes
Let’s start by gathering our ingredients – for the sponge you’re going to need the following:
- 300g mixed dried fruit
- 200g unsalted butter (softened)
- 200g soft dark brown sugar
- ½ tsp. baking powder
- ½ tsp. mixed spice
- 60g ground almonds
- 100ml rum
- 4 large eggs
- 160g plain flour
For the frosting, you’ll need:
- 500g icing sugar
- 160g unsalted butter (softened)
- 50ml whole milk
- ½ tsp. almond essence
Finally you’ll need one or two 12-hole deep muffin tins!
So, let’s begin…
Placing the dried fruit in a bowl, pour in the rum and leave to soak for 30 minutes.
Whilst you wait, preheat the oven to Gas Mark 5/190°C, lining a tin with muffin cases.
You now want to cream together the butter and sugar – use a hand-held electric whisk or a freestanding mixer with the paddle attachment. Whisk until the mixture is light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl after each and mix at a medium speed.
Leaving the mixture on the side, sift together the flour, baking powder and mixed spice which you can then add to the mixture and whisk once again on a low speed until all the ingredients are fully mixed together.
Add in the ground almonds and retrieving the rum-soaked dried fruit you made 30 minutes ago, add and mix until combined.
You now have you delicious batter – spread this evenly between the paper cases, filling each just two-thirds of the way up.
Place in the oven and bake for 18-20 minutes, or until the cupcakes have risen and spring back when you press gently on them.
When you take them out of the oven, leave them to cool in the trey for a short time, transferring them onto a wire rack to cool completely when you make the frosting.
Returning to your electric whisk or mixer, whisk the icing sugar with the butter on a low speed until the mixture is powdery in texture.
Gradually add the milk and once fully combined, increase the speed to high and whisk until the mixture becomes light and fluffy.
Now you can add the almond essence and once again, whisk until fully combined.
Your frosting is now ready to add to the cupcakes; spoon on with a palette knife for the perfect finish.
About the Author: Emily Amelia Inglis is a fan of tasty recipes
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