This cupcake is delicious, I really wanted to create a cupcake that both tasted, looked and smelled of Xmas and I think this one does that. Here is the recipe for you to try:
400 g caster sugar
400 g butter
400 g self raising flour
2 tsp of cinnamon (or more if you want a stronger flavour)
1 cup of raisins
For the brandy buttercream
500 g butter
1 kg icing sugar
3 tbs brandy
Mix the butter and sugar together until the mixture is pale. Add the eggs one by one until fully combined. Add the self raising flour (no need to sift if using a quality product) and mix on a slow speed until combined. Fill cupcake cases 3/4 full and bake for 20 minutes at 180 C/350 F/Gas 4 or until golden and the sponge springs back up. Remove from the oven and leave to cool (5 minutes in the tray, then transfer to a wire rack).
For the butter cream, combine all the ingredients really well (top speed on a mixer for 5 minutes) until pale in colour. Pipe onto cooled cupcakes and decorate.
A wonderful Xmas smell! Hope you enjoy these as much as we did.
Thought I’d make these miniature irish coffee cupcakes for a BBQ we were going to last night. Four or five of them didn’t make it out of the house though, as you can just pop them in whole (without the wrapper)! I sprinkled them with coffee and glitter which made them look really pretty when they sparkled in the candle and fairy lights. Also, I added extra whisky in the buttercream which worked really well. Should have taken a photo by candle light, but they didn’t last long enough for me to get my camera!