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Christmas Pudding Cupcakes

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December 7, 2014 / Cake / By
Nicola

Christmas has well and truly arrived here at Eat the Globe, which means some fabulous festive food treats for you this month! It's a time of year that's packed with tradition, but sometimes it's nice to think outside the box and pull of something slightly different. Christmas pudding - which is traditionally made with fruit and lots of alcohol - is very traditional, but it isn't always enjoyable. Chocolate cake, on the other hand, is very tasty, even though it isn't very Christmassy. Here I have a recipe that will tie the two together - you can create chocolate flavoured cupcakes (which is the perfect portion size) that look like mini Christmas cakes! The best bit is that they taste delicious, and they'll be enjoyed by all the members of your family, young and old. Get the kids involved in the baking and it will be a truly festive family affair!

Ingredients (makes 12 cupcakes):

For the cupcakes:

65g self-raising flour

85g golden caster sugar

1/2tsp baking powder

30g cocoa powder

2 eggs

60g softened butter

2tbsp boiling water

For the decoration:

250g icing sugar

250g warm water

Red and green sweets

Method:

Preheat your oven to 200ºC (400ºF or Gas Mark 6). Prepare a muffin tin with 12 spaces - the best option is to spray it liberally with non-stick spray, if possible. Alternatively, cut up some greaseproof paper and use that to line the holes, instead. The important thing is that the result must be smooth - don't use typical corrugated paper cupcake cases, as the ridged sides is a look you'll want to avoid.

Sift the flour, baking powder, cocoa powder and caster sugar into a large bowl. Add in the water, eggs and butter, before using an electric whisk to combine the ingredients. By the end, the mixture should be soft and smooth.

Spoon the chocolate cupcake mixture into the lined muffin tin, making sure that there is an equal quantity in each. Place the tin in the oven and leave the cupcakes to bake for around 10-15 minutes. You'll be able to tell when they're cooked by sticking a skewer into the centre of each - if it comes out clean then it's cooked! Turn the cakes out onto a wire rack and leave them to cool before removing the greaseproof paper casings, if you used them.

While you're waiting for them to cool, prepare the icing. Sift the icing sugar into a bowl, then add the warm water a little at a time. You can even add a few drops of vanilla extract if you want, for a tiny hint of added flavour. Stir the mixture constantly, so that it remains smooth and sticky throughout.

Once the cupcakes have cooled and all the paper has been removed, place them upside down, so that they're resting on the largest round surface, and what we would usually call the bottom is facing up. Take around a tablespoon's worth of icing and drizzle it over each cupcake, in the exact same way as you'd pour cream over a traditional Christmas pudding. Add some more if you wish - some icing should drizzle down the sides of the cupcakes, but try not to completely cover them!

Finally, take your red and green coloured sweets. Jellied sweets such as fruit pastilles work the best, because you can cut them up into the right shapes. Fashion the red sweets into small spheres, and cut the green sweets into ellipses. Once you put them together on the top of the cupcakes, they look like little sprigs of holly that are most definitely edible!

This chocolate cupcake Christmas pudding idea is so much fun to make, and it couldn't be simpler. It's something a little quirkier than what you'd usually eat at Christmas, and the addition of cocoa means that these cupcakes taste so much better than Christmas pudding! Wrap these up in cellophane or a special tin and they make wonderful handmade Christmas presents which will go down a treat!

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Country: United Kingdom

Province/State: Wiltshire

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