White Chocolate and Cranberry Festive Cupcakes
1 hr 20 min.
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup self-rising flour (heaped)
- 1 unwaxed Clementine (finely grated zest)
- 2 tablespoons milk
- 0.333 cup dried Cranberry
- For the buttercream
- 0.333 cup white chocolate (chopped)
- ¼ cup unsalted butter
- 1 ¾ cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ cup milk
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until soft and light. Gradually beat in the eggs until smooth.
Sift in the flour and gently stir until blended. Stir in the clementine zest and enough milk to give a soft dropping consistency. Stir in the cranberries.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter until soft. Sift in the icing sugar and beat well, then beat in the vanilla and milk.
Beat in the chocolate until smooth.
Spread the buttercream over the cakes.
Roll out the green sugarpaste thinly on a surfaced dusted with icing sugar. Cut out 24 holly leaves with a cutter or card template.
Lightly beat the egg white and brush over the cranberries. Roll the cranberries in sugar.
Place 2 holly leaves and 2 cranberries on each cake and leave to set.