Christmas pud cupcakes
- Good Food team
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Serves 12
Easy
Prep: 15 mins
A star rating of 3.5 out of 5.24 ratingsRate
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Cupcakes are all the rage, and this festive version are super cute and contemporary
Freezable (Freezable un-iced)
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Sticky ginger pear pudding
A star rating of 4.7 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g dark chocolate
in chunks
-
140g butter
plus extra for greasing
-
100ml soured cream
-
3 eggs
lightly beaten
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140g self-raising flour
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140g caster sugar
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100g ground almonds
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6 tbsp cocoa powder
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1 tsp baking powder
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85g dried sour cherries
plus a few extra to decorate
To decorate
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250g icing sugar
sifted
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1 tsp custard
powder, sifted
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12 small bay leaves
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Nutrition: per cupcake
-
kcal413
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fat20g
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saturates10g
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carbs54g
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sugars42g
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fibre2g
-
protein6g
-
salt0.51g
low
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Method
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step 1
Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
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step 2
Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix 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 they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
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step 3
To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.
Recipe from Good Food magazine, January 2009
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A star rating of 3.5 out of 5.24 ratings
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