Christmas Cupcake

0 10 1 minute read

Prep and cook time: 35 minutes

Makes: 12 cupcakes

Ingredients:

2 eggs

110g | 4 oz | ½ cup caster (superfine) sugar

50ml | 10 tablespoon cream

110g | 4 oz | ½ cup mincemeat

110g |4 oz | 1 cup self-rising flour

½ tablespoon baking powder

1 tablespoon ground cinnamon

½ tablespoon nutmeg, freshly grated

2 tablespoon sherry

20g | 1 oz butter, melted

To decorate

110g | 4 oz white marzipan

red food coloring

green food coloring

icing (confectioners’) sugar

Method:

For cupcakes, heat the oven to 180 degrees Celsius and place paper cases in a 12 hole bun tin.
Mix the eggs and sugar together and beat in the cream. Gently stir in the mincemeat.
Stir in the flour, baking powder and spices and fold in until incorporated. Stir in the sherry and butter until well mixed.
Spoon the mixture into the paper cases and bake for 12-15 minutes until risen and springy to the touch. Cool on a wire rack.
For the decoration, divide the marzipan in half. Knead a few drops of red coloring into one half and green into the other half.
Roll out the marzipan on a surface lightly dusted with icing sugar. Cut out stars with a small star-shaped cookie cutter.
Place the marzipan decorations on top of each cake and sift over a layer of icing sugar.

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0 10 1 minute read