Christmas is just around the corner which means one thing…
….Bailey is being forced into a whole range of ridiculous but adorable costumes :’)
It also means that our kitchen is filled with the delicious scent of Christmas baking – cinnamon, nutmeg, cloves and ginger are being added to just about everything!
These cupcakes are no exception with a rich Christmas spiced mocha flavour. I’ve topped them with a vibrant red buttercream and a white mini marshmallow to look like Santa hats, but decorate them however you like.
Ingredients (makes 12)
Christmas Spice Cupcakes
150g plain flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1 teaspoon ground mixed spice
100g butter, softened
160g brown sugar
2 large eggs
3 tablespoons sour cream
125ml boiling water
75g dark chocolate
1 teaspoon instant coffee
100g butter, softened
1/4 cup milk
1 teaspoon vanilla extract
4 cups icing sugar
Wilton colouring gel in Red
12 white mini marshmallows
Preheat the oven to 180ºC fan-forced. Line a 12-hole muffin pan with patty pans.
In a large bowl, combine flour, baking powder, bicarb and mixed spice. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, mixing well after each, and then beat in a third of the flour mixture followed by a tablespoon of the sour cream, repeating until all used.
Put the water, chocolate and instant coffee in a pan and heat gently until the chocolate melts. Fold this into the cake batter, being careful not to over beat.
Pour the batter into the patty pans and put in the oven for about 20-25 minutes, until each cake is cooked through but still dense and damp.
Leave to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.
Once cool, cut the domes off the cupcakes until you have a flat surface.
To make the frosting, cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add colouring and beat in until combined and the desired colour has been achieved.
Spoon the frosting into a piping bag fitted with a large, plain nozzle. Pipe frosting onto the cakes in a circular motion from the outside in until it looks like a santa hat. Top with a white mini marshmallow.
Cake recipe from Nigella Lawson ‘How to be a Domestic Goddess’
Frosting recipe adapted from the ‘Crabapple Cupcake Bakery’ cookbook.