Christmas Spiced Cupcakes with BRANDY BUTTER icing
- Difficulty – easy
- Cooking time – less than 60 minutes
- Serves – serves 10 or more
- 400g plain flour
- 3 teaspoons ground mix spice
- zest of 2 medium size oranges
- 1 teaspoon salt
- 115g unsalted butter
- 300g caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- 300ml buttermilk
- 1 teaspoon bicarb soda
- 1 teaspoon lemon juice
- 500g icing sugar
- 200g unsalted butter
- 3-4 tablespoons brandy
- fresh cherries to garnish
How To Cook
- Christmas to me is all about the heady aromas of mixed spice, orange, brandy and of course cherries are in season and so plump and full of flavour.
- I can remember making brandy butter icing for the very first time and slicing sneaky little slabs off to eat with my homemade mince pies… now that’s indulgence and that’s what Christmas is all about. In my family it is all about the brandy – the brandy for soaking the dried fruits for Mum’s plum pudding ice-cream or for my Grandad’s steamed puddings. Brandy is also in Nan’s special brandy sauce, which with one little whiff you might just singed your nose hairs off… but this year I have decided to take the humble cupcake and turn it into a special Christmas day treat.
- Cupcakes are so simple to make and on Christmas this will be an easy way to feed the whole family. If you are scared of baking a large Christmas cake or just don’t have the time, these cupcakes are the perfect alternative. Light, fluffy and spiked with pungent festive flavours… the perfect substitute to milk and cookies to leave out for Santa.
Christmas Spiced Cupcakes with Brandy Butter Icing
- Preheat oven to 170°C.
- For the cupcakes, line cupcake trays with cupcake wrappers.
- Sift the flour, mixed spice and salt in a mixing bowl, grate the orange zest over the flour and stir through. Using an electric mixer, beat together the butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, thoroughly combining. With the mixer on a low speed, mix in the flour and buttermilk, a few spoonfuls at a time, alternating until fully combined.
- In a separate bowl whisk the bicarb soda and lemon juice together until it fizzes and add immediately to the cupcake batter, stir through gently until fully combined. Using a level 1/3 cup measurement, spoon into the cupcake wrappers and bake for 15-20 minutes or until a skewer comes out clean. Allow to completely cool before icing.
- For the icing, beat together the butter and icing sugar until pale and fluffy. Continue beating and add the brandy a tablespoon at a time and taste until you achieve the desired flavour. Spoon the icing into a piping bag fitted with a star nozzle and pipe the icing onto the cooled cupcakes and garnish with a cherry on top.
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