Christmas Cupcakes Recipe
Although I started the Christmas season with good intentions of making my own Christmas puddings this year (I even went out to buy appropriately shaped bowls), I never got round to it. So enter this suitably seasonal cupcake recipe, perfect for a last minute Christmas baking hit.
Cupcakes are a strange thing. Some blogs are dedicated to them, whereas others – this one included – barely give them a mention. After spending an hour frosting, scraping off and then re-frosting cupcakes this evening I realised why – although anyone can make a cupcake, frosting one beautifully takes skill; one I seem to lack! Even on the one pictured you can see the tell-tale smear under the frosting where it was scraped clean and re-tried – several times. I’m blaming it on my piping bag (and yes, I know a “bad worker always blames his tools”)!
These delicious Christmas Cupcakes come via the Baking Mad website, and are fully recommended. They make a delicious, quick and easy addition to your Christmas baking!
Recipe: Christmas Cupcakes
Summary: These Christmas Cupcakes have strong Christmas flavours mixed with a subtle hint of chocolate. They’re a great last minute baking addition!
- 150 grams Butter (room temperature)
- 150 grams Golden Caster Sugar
- 3 Medium Eggs (beaten)
- 125 grams Self Raising Flour
- 25 grams Cocoa Powder
- 0.50 tsp Baking Powder
- 0.50 tsp Mixed Spice
- 50 grams Raisins
- FOR THE FROSTING:
- 50 grams Butter
- 200 grams Icing Sugar
- Pre-heat your oven to 180c / 355f.
- Start by creaming the butter and sugar with a whisk until creamy.
- Sift your flour, cocoa and baking powder into a bowl and then add the mixed spice (I crushed a clove, cinnamon and ginger with a touch of star anise instead) and raisins.
- Add your eggs one at a time to the butter mixture, beating as you do so until combined. I always add a spoon of flour each time, as this helps prevent the mixture from splitting.
- Finally fold in the rest of your dry ingredients with a large metal spoon until well combined.
- Empty into 12 cupcake cases in a tin and bake for 20-25 minutes until firm.
- Now for your icing; simply cream your butter and icing sugar (a stand cake mixer works well), adding between 1 and 2 tablespoons of hot water to help it cream.
- Use a piping bag and a star shaped nozzle to adorn your cakes, then decorate as you see fit with sprinkles and the like.
The original recipe states between 1 and 2 tsp of water in the frosting recipe – I found this far too low so recommend using tbsp instead.
To make beautiful stars to adorn your cakes (not pictured) simply roll out some Ready to Roll Icing, cut to shape and leave overnight to dry before using. You can mix in some red food colouring for a festive look.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12