I love baking; especially Christmas baking. I recently baked some Christmas pudding inspired cupcakes and thought I would share them with you.
I used a recipe I found on BBC Good Food.
Ingredients
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- ½ tsp vanilla extract
- 110g self-raising flour
Method
I preheated the oven to 180 degrees and lined a cupcake tray with the cases. I then used my stand up electric whisk to mix the butter and caster sugar until it looked fluffy. Then I added the eggs. After the eggs were combined I put in the vanilla extract and the flour and mixed it all together.
Last time I baked some cupcakes they ended up coming out crumbly so I Googled it and found out I probably under mixed the ingredients so I made sure they were really mixed in.
I baked them in the oven for 15 minutes until they were golden brown. I also inserted a cocktail stick into the centre to make sure it came out clean.
Buttercream Ingredients
Method
To make the buttercream, I whisked the butter until it was soft then added the icing sugar and vanilla extract. I then whisked the ingredients until it was smooth and then added the milk.
I did intend the pipe the icing on (I did try to pipe a couple) but it just wasn’t working. The butter cream was a bit too soft; to be honest I don’t think you need to added the milk or maybe not as much. So instead I placed the icing on the cakes and smoothed it out.
How To Make The Holly Decorations
To make the little holly leaves I rolled out pre made green icing and used a cutter I bought from Lakeland to make the shapes. For the ‘berry’ in the middle I used from pre made red icing and just rolled some little balls.
I am so happy with the end result! They look really good and taste amazing! They would look more like Christmas pudding if I had made chocolate cupcakes but I fancied making vanilla ones. I would definitely recommend making these if you want some tasty christmas cupcakes.
Thanks for reading about how I made Christmas Pudding Inspired Cupcakes
Speak Soon
Sarah
