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Sunday, 27 November 2011

Alternative Christmas Cakes...

A tasty original alternative to Christmas cake...

Perfect for gifts for your guests.

Everything you could want in a cupcake, dried fruit, chocolate and booze!

How yummy!?

    Brandy soaked cranberries chocolate cupcakes
     Makes 12 cupcakes
  • 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 icing:
  • 300g icing sugar
  • 100g salted butter
  • 45g cocoa powder
  • 30ml whole milk
  • 10ml vanilla extract

  • Dark green fondant (m and b is best for this)
  • Poppy red fondant (regal ice)
  • White fondant
  • Muffin tray
  • Brown muffin cases
  • Rolling Pin
  • Icing sugar dispenser
  • All fondant
  • Small holly leaf cutter
  • Thin paintbrush and glass of water for glue
  • Star nozzle 848 and piping bag
  • Sieve
  • Mixer
  • Mixing bowls
  • Hob
  • Saucepan
  • Measuring jug
  • Spoons and measuring spoons
  • Cooling rack
  • Oven 170 for 20 mins

  • 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 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. 
  • Reserve your brandy. 
  • Spoon evenly into 12 cupcake cases and bake at 170 degrees for 20 minutes until bounce back to the touch. 
  • Cool on a wire rack and in the meantime make the icing by mixing all the ingredients together for several minutes until light and fluffy.
  • Pour in 10-20ml of your cooking brandy into the icing depending on the consistency – you should aim for something that holds its shape without being too stiff. 
  • Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle.
To decorate:
  • Roll out a small amount of white fondant and cut with a circular cutter about 2 inches in diameter. 
  • Place with on top of your 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.
  • For a basic cupcake recipe just use mine above and leave out the brandy soaked cranberries.

Recipe and photo credit by- - Food Network

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