Boozy Sultana Cupcake with Brandy Butter Frosting...
A very ‘adult’ cupcake with a festive flavour!
A tasty alternative to mince pies, sweet, indulgent and delicious!
The Brandy-soaked sultanas add great flavour and texture to a simple cupcake!
Creamy frosting, light sponge and a brandy kick give these lovely cupcakes a festive feel.
Preparation time: 30 minutes
Cooking Time: 15 minutes
Makes 15 cupcakes
- 200g butter, softened
- 175g Whitworths for Baking Light Soft Brown Sugar
- 4 large free range eggs
- 1 tsp vanilla extract
- 200g self raising flour
- 1 tsp baking powder
- ½ tsp salt
- 100g sultanas
- 100ml brandy
Brandy Butterscotch Sauce (to drizzle):
- 125g butter
- 175g Whitworths for Baking Light Soft Brown Sugar
- 150ml double cream
Brandy Butter Frosting:
- 150g butter, softened
- 300g Whitworths for Baking Super Fine Icing Sugar
- 1-2 tblsp brandy
Method:
- Preheat the oven to 180°C/350°F/Gas 4.
- Line a muffin tray with cupcake cases.
- Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.
- Cream the butter and Whitworths for Baking Light Soft Brown Sugar together in a bowl for 2-3 minutes until pale and fluffy.
- Add the eggs one at a time, beating well between each one.
- Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.
- Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.
- Fill the cupcake cases 2/3rds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Transfer to a cooling rack and allow to cool completely.
- In a large mixing bowl cream the butter and Whitworths for Baking Super Fine Icing Sugar together until smooth, add 1-2 tblsp brandy and mix well to combine.
- Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved.
- Allow to simmer for 3-4 minutes until the mixture is thick and syrupy.
- Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.
