Christmas Parcel Muffins
- For the cupcakes
- 1 cup
- 1 cup
superfine caster sugar
unwaxed Orange (finely grated zest)
- 1 ½ cups
self-rising flour (sifted)
- ½ teaspoon
- 1 teaspoon
For an embossed design, use a patterned rolling pin to roll out the white sugarpaste.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Put the butter, sugar, orange zest and flour in a mixing bowl. Add the eggs, baking powder and mixed spice. Beat with an electric whisk until smooth and creamy.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Place on a wire rack to cool completely.
To decorate: gently warm the apricot jam and brush over the surface of the cakes.
Roll out the white sugarpaste on a surface dusted with icing sugar. Cut out 12 rounds, the same size as the cakes and place on the cakes, pressing lightly.
Cut the blue sugarpaste into 12 cubes and attach to the cakes with a dab of jam.
Roll out the green sugarpaste and cut out 36 holly leaves, using a cutter or card template. Attach to the cakes as before.
Roll out the red sugarpaste and cut into strips, then shape into bows. Place on top of the blue sugarpaste parcels, attaching with a dab of jam.
Roll small balls from the white sugarpaste trimmings and place on the cakes for the snowballs.
Use the trimmings from the red and white sugarpastes to make candy canes and attach as before.
Lightly sprinkle edible glitter over the top of the cakes.