Wednesday, 19 December 2012

Christmas Cupcakes

Hello Christmas Lovelies!

Are you feeling festive yet? Have you been enjoying a few mince pies? I was going to make some of my own mince pies, but my boyfriend doesn't like them or Christmas pudding. I wanted to do some festive baking and then I found this recipe for Christmas Cupcakes in The Primrose Bakery Book. I liked the idea of a cupcake with mincemeat in, and I figured if my boyfriend still didn't like them, well, I would just have to eat them myself!

I will be totally honest, I didn't trust this recipe at first. Its unusual to have both self-raising flour and baking powder in one recipe (that's a lot of raising agent!) and I've never seen a cupcake recipe with cornflour in! But seriously, just trust the recipe as it does work!

FOR THE CUPCAKES
225g unsalted butter
225g golden caster sugar
4 large eggs, free range or organic
210g self raising flour
25g cornflour
250g good quality mincemeat 1 tsp baking powder.

Preheat the oven to 180 degrees C.
Cream the butter and sugar together, until light and fluffy, then beat in the eggs one by one.
Add the remaining ingredients and beat well.
Divide the mixture between 12 muffin cases and bake in the oven for about 20-23 minutes, or until well raised and quite a dark golden brown. Check they are baked by inserting a skewer in the centre of the cupcake - of it comes out clean they are done. Allow to cool before decorating,.
Word of warning - these cakes are very dark! I actually thought I had burnt them, yet they were still uncooked in the middle. I think its due to the mincemeat and the golden sugar. I turned my oven down slightly and persevered. They are very dark, but do not taste burnt, and once decorated you will not notice the colour.
The book advises topping with a Brandy Buttercream, however I just topped mine with plain vanilla.
These are great for people who do not like mice pies or Christmas pudding, despite the name and the ingredients. Its hard to describe what they taste like, the only thing I can liken them to is a really fluffy carrot cake (without the carrot!) due to the topping and inclusion of fruit. I think when I make these again, I may add cinnamon as they didn't quite taste Christmassy enough for me!
You can make them look more festive by adding holly decoration on top.



Give them a try this weekend!

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