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Thursday 29 November 2012

Let Her Eat Cake: Christmas Cupcakes with Brandy Buttercream

I was going to write a recipe for a Christmas Cake, but then I thought, who can be bothered to make a Christmas Cake? So, instead, I've taken lots of Christmas puddingy ingredients (brandy, dried fruit, spices) and whipped them up into these festive mouthfuls. Topped with a good covering of brandy buttercream, they make a great Chrimbo treat that isn't too much hassle to put together.

Christmas Cupcakes with Brandy Buttercream (makes 12)

You'll need:

For the cakes
  • 100g butter, at room temperature
  • 100g dark brown demerara sugar
  • 2 eggs, lightly beaten
  • 80g self raising flour
  • 20g ground almonds
  • 1/2tsp spices cinnamon
  • 1/4tsp ground ginger
  • 1/4tsp ground nutmeg
  • 60g dried fruit
  • Brandy
For the buttercream
  • 75g butter
  • 175g icing sugar
  • 1tbsp brandy
Make them!
  • Preheat the oven to 180c / Gas 4. Line a cupcake tin with cases.
  • First, make the cakes. Soak the dried fruit in some brandy while you're making the batter (just enough to cover it).
  • Beat together the butter and sugar for a few minutes.
  • Gradually beat in the eggs.
  • Fold in the flour, almonds and spices until well combined.
  • Drain the fruit and gently fold it in.
  • Divide between the cupcake tins then bake for 15-20 minutes or until cooked through.
  • Let the cakes cool while you make the icing.
  • Beat the butter until soft.
  • Sieve in the icing sugar and beat together for a few minutes.
  • Add the brandy to loosen the buttercream.
  • Smear it on the top of the cupcakes. Drink the rest of the brandy.

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