Tuesday, 11 January 2011

Christmas cupcakes

This recipe is from the book of "muffins & bakes" . They taste delicious .... n I kept wondering should I decorate it as the book shows..... so decided later in the day to do so just one for the blog.  

The weather is perfect to have a warm cupcake with almond in it.... wish weather always remains the same......:)


  • 9 tbsp butter, softened
  • 200 grams castor sugar
  • 4-6 drops almond essence
  • 4 eggs, lightly beaten
  • 150 grams self-raising flour
  • 175 gras ground almonds

  •  white  ready-to -roll fondant icing
  • Diffrent colours of wilton( I used pink n red)

  1. Put 16 paper  muffin cases in a muffin pan.
  2. Put the butter, sugar and almond essence in a bowl and beat together until light and fluffy.  
  3. Gradually  add the eggs, beating well after each addition. (Was lazy so added at one shot) .
  4. Add the flour and using a large metal spoon, fold it into the mixture, then fold in the ground almonds.
  5. Spoon the mixture  into the paper cases to half-fill them.
  6. Bake the cakes in a preheated oven, 180C/37F, for 20 minutes or until well  risen, golden brown and firm to the touch.
  7. Transfer to a wire rack to cool.
  8. When the cakes are cold, knead the white icing  until pliable, then roll out on a work surface  lightly dusted with icing sugar. 
  9. Using round cutter , cut out n place on top of the cupcake.
  10. Then divide the fondant icing into 2 and I used one for pink and the other for red.
  11. Decorate the way u want. ( I wanted to give the effect of red berries...).

Hope u enjoy making them. I did not wanted to decorate n then I did just for the blog ....:)

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