← Back to Search Results
baking
Christmas Cupcakes

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

These beauties also make a very good alternative to mince pies. I buy the icing ready-made and dyed (which is why it isn’t a very convincing color for holly, let’s be frank) and use cranberries as the holly berries. The cake underneath is somewhere between chocolate and gingerbread. If you’re thinking of taking anything to friends’ houses, may I suggest these?

Yield: Makes 12

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground mixed spice
  • Pinch of salt
  • Scant ½ cup soft unsalted butter
  • ½ cup plus 3 tablespoons dark brown sugar
  • 2 large eggs
  • 3 tablespoons sour cream
  • ½ cup boiling water
  • 3 ounces bittersweet chocolate, broken into pieces
  • 1 teaspoon instant coffee
  • 1 cup plus 2 tablespoons or 9 ounces pinch instant royal icing
  • 1 12-ounce package green ready-to-roll fondant icing
  • About 30 cranberries for decoration

Special Equipment:

  • Small holly-leaf cutter with veining stamp
  • 12-cup muffin pan
  • Paper baking cups

Directions

Preheat the oven to 400°F.

In a large bowl, mix together the flour, baking powder, baking soda, mixed spice, and salt. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, mixing well after each addition, and then beat in a third of the flour mixture followed by a tablespoon of the sour cream, repeating till all is used up.

Put the water, chocolate, and instant coffee in a pan and heat gently, just until the chocolate’s melted. Fold this into the cake batter, but don’t overheat. The mixture will be very thin, but don’t worry about that: just pour carefully into the waiting muffin cups and put in the oven for about 20 minutes, until each little cake is cooked through but still dense and damp. Let cool in the pan for 5 minutes, then slip out the cakes in their papers and sit on a wire rack until completely cold.

To ice them, make up the royal icing according to the package instructions and cover the tops of the cupcakes thickly. Cut out holly leaves and sit two on each cake, and then press on your berries, perhaps putting two on some, three on others.


© 2001 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

392kcal (20%)
143mg (6%)
72g
1g
11g (17%)
0g
7g (34%)
3g
1g
57mg (19%)
60g
3g
14mg
84mg
82mcg RAE (3%)
1mg (2%)
49mg (5%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • nont

    12.24.09 Flag comment

    Thank you very much. This forum very useful information.

    If you are interested in learning about world cuisines, you should visit www.thai-food.in.th. It is still young but I think it will be a great resource for learning about exotic and tasty Thai food. They include sections on regional differences, desserts, beverages, recipes and so on. There is even a helpful glossary that will make your shopping easier.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-masala American Masala
by Suvir Saran
raos-cookbook Rao's Cookbook
by Frank Pellegrino
good-to-the-grain Good to the Grain
by Kim Boyce
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?