I thought I'd do a post about cupcake making, cupcakes were my first baking love so I though it'd be the natural choice! It's also coming up to Christmas (yay!) so I though I'd get some posts in before it actually comes round and it'll be a bit too late to talk about so here's my post for a batch of Christmas Fairy Cakes.
While as I've said before I'm not a huuuuge fan of Christmas cake, a light version in the form of a cupcake is a perfectly acceptable substitute, they're also really cute and you can go to town on the decoration!
This recipe says you can use runny icing, but I absolutely love buttercream so I found a really love recipe on their site for this too. Because they have dark sugar, spices and dried fruit in them they come out looking dark, this almost makes them look like little Christmas puddings when you decorate them, which I actually really love!
|Christmas Fair Cake Ingredients:|
|200g Dark Muscovado Sugar (Billington's)|
|175g butter, chopped|
|3 eggs, beaten (Happy Eggs)|
|200g plain white flour (Allinson Nature Friendly)|
|1/2 tsp baking powder|
|1tsp ground mixed spice|
|1tsp ground cinnamon|
|2 tsp ginger, freshly grated|
|1 orange zest and juice|
750g mixed dried fruit
85g pecan nuts, chopped
85g ground almonds
50g unsalted butter, softened
200g icing sugar, sifted, Silver Spoon Homegrown
Pure vanilla extract blend, Nielsen-Massey
1.Beat the butter and sugar together until smooth, adding orange juice, coffee or hot water if liked to help soften it and make a soft smooth consistency. If it's for a plain buttercream recipe like this I tend to only add the water.
P.S can you spot the little Star Wars bobblehead? Whoops!
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