Friday, 30 December 2011

Christmas Pud Cupcakes

  • 140g butter
  • 50g dark chocolate, in chunks
  • 100ml soured cream
  • 3 eggs, lightly beaten
  • 140g self raising flour
  • 140g castor sugar
  • 100g ground almonds
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
  • 85g dried soured cherries plus a few extra to decorate
To decorate:
  • 250g icing sugar, sifted
  • 1 tbsp custard powder, sifted
  • 12 small bay leaves

Heat oven to 190C or fan 170C. Place 12 silicone muffin tray on a baking sheet.

Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix in the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries.

Spoon into the muffin holes so that they are 3/4 full, then bake for 20 minutes. Cool in the silicon moulds.

To decorate, mix the icing sugar and custard powder with 3 tablespoon water to make a thick icing. Remove the muffins from the mould and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon the icing over. Leave to set, then top with bay leaves and cherries.

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