Brandy-Soaked Christmas Cupcakes

22

Recipe by: Abby Moule

Ingredients

  • 130g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • 20g cocoa powder
  • 40g softened salted butter
  • 1 egg
  • 120ml whole milk
  • 10ml vanilla extract
  • 1 handful of dark choc chips (min 53% cocoa solids)
  • 100g (freshly bought) dried cranberries
  • 100ml cooking brandy
  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 300g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 300g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 45g cocoa powder
  • 30ml whole milk
  • 10ml vanilla extract
  • For the Decorations:

  • Dark green fondant (m and b is best for this)
  • Poppy red fondant (regal ice)
  • White fondant

Use imperial measurements

Method

How to make Brandy-Soaked Christmas Cupcakes

Bring the brandy up to the boil on the hob then remove and add the cranberries. Cover with a lid and leave for one hour.

Meanwhile, put the dry ingredients into a mixing bowl – flour, sugar, baking powder, cocoa and butter (treat butter as ‘dry’ for our purposes). Mix until you have an even sandy consistency.

Measure out the milk in a jug, add the egg and vanilla and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter/mixture.

Add the chocolate chips and drained cranberries and mix in briefly without bashing into pieces, reserving the brandy for later. Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until they bounce back when touched. Cool on a wire rack. At this point you can store in a tightly-sealed container for up to four days and decorate later.

In the meantime make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing by mixing all the ingredients together for several minutes until light and fluffy. Pour in 10-20ml of your cooking brandy into the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing depending on the consistency – you should aim for something that holds its shape without being too stiff. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on top of the cakes using a reusable Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag and large star nozzle.

To decorate, roll out a small amount of white fondant and cut with a circular cutter about 5cm in diameter. Place with on top of your Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing allowing folds to appear like a table cloth around the sides.

Roll out some dark green fondant, and either cut out three holly leaves if you have a cutter or mould three leaves if you do not. Place these on your fondant with a dab of a damp paintbrush.

Roll three red berries from your red fondant and stick on top with the damp paintbrush to finish. Inactive prep. time: 1 hour.