For day two of Blogmas I thought I'd share a recipe with you for my festive chocolate fudge christmas pudding cupcakes. Personally I'm not a fan of christmas pudding as I find it stodgy so these are my way of compromise with added chocolatey goodness.
Preparation Time: 20 minutes + decorating
Cooking Time: 25 minutes
Oven Temp: 180 degrees celcius/ 350 degrees Fahrenheit (Fan)
Makes: 18 Cupcakes
Ingredients Required:
For the Cakes:
- 175g Self Raising Flour
- 2 Tbsp Cocoa Powder
- 1 Tsp Bicarbonate of Soda
- 150g Caster Sugar
- 2 Medium Eggs (Beaten)
- 1/4 Pint Semi-Skimmed Milk
- 1/4 Pint Sunflower Oil
- 2 Tbsp Golden Syrup
- 75g Butter (Unsalted)
- 175g Icing Sugar
- 3 Tbsp Cocoa Powder
- Drop of Milk
For Decoration:
- Green Modelling Paste
- Red Coloured Icing
- Icing Sugar & Water
Method:
- Pre-heat your oven
- Line a cupcake tray with cupcake cases
- Sieve the flour, cocoa powder and bicarbonate of soda into a large mixing bowl
- Add in the caster sugar and mix well
- Make a large well in the centre of the bowl
- Add the golden syrup, beaten eggs, sunflower oil and semi-skimmed milk
- Mix with an electric whisk until smooth and gooey
- Spoon the mixture into the cupcake cases, ensuring that you only fill them about half way to allow room on top for the easter nests
- Bake for approximately 25 minutes until risen and firm
- Cool on a cooling rack
Once cool you can make the butter icing, if you would like to save some time and cheat this step, Betty Crocker do a great Chocolate Fudge Icing which is available in most supermarkets.
- Beat the butter in a bowl until soft
- Gradually sift in the icing sugar and cocoa powder
- Add enough milk to make the icing fluffy and spreadable
- Spread on to the top of your cupcakes
The final steps to make these cakes truly festive is to add a little bit of mixed icing on top to drop as you would expect on a christmas pud. I don't ever measure my icing sugar and water combo as I like to adjust the mixture to suit the application, for these cakes a thicker mixture is preferred so it doesn't just run off the top. Once set I roll my modelling paste and use my holly cutter to make my sprigs of holly and finish by adding the red icing as berries in the middle.
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Love Rachel x