Chocolate Mincemeat Festive Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2
- ½ cup
superfine caster sugar
- ¼ cup
cream (35% fat)
- ½ cup
- 1 tablespoon
- 1 cup
self-rising flour (sifted)
- ½ teaspoon
- 1 teaspoon
ground cinnamon
- ¼ teaspoon
grated Nutmeg
- 2 teaspoons
- 3 tablespoons
butter (melted)
- To decorate
- 1 ¼ cups
chocolate Sugar paste
- 3 tablespoons
- 2 ¼ cups
white Sugar paste
-
green food coloring paste
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat together the eggs and sugar and beat in the cream. Gently stir in the mincemeat and chocolate chips.
3.
Sift in the flour, baking powder and spices and fold in until incorporated.
4.
Stir in the brandy and butter until well mixed.
5.
Spoon the mixture into the paper cases and bake for 12-15 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Roll out the chocolate sugarpaste on a surface dusted with cornflour and icing sugar. Cut out rounds the same diameter as the cakes.
7.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
8.
Roll out about 300g|10oz white sugarpaste and cut out12 smaller rounds with a scalloped edged cutter. Place the rounds on the cakes, attaching with a little water.
9.
Knead the green colouring into most of the remaining white sugarpaste and cut out 36 small holly leaves. mark the veins with a cocktail stick. Brush with a little water and attach to the white sugarpaste rounds.
10.
Knead red colouring into the remaining sugarpaste and roll 36 small berries. Attach to the leaves with a little water.
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