Ingredients
Fruit Mince
1 cup shop bought fruit mince
1/2 cup brandy
1 cup milk
3 cups plain flour
2 tps baking powder
1/2 ground cinnamon
1/2 nutmeg
1/2 ground cloves
200g softened butter
2 cups soft butter
4 eggs
1 teaspoon vanilla extract
Icing
24 bright yellow sugar stars
1 egg white
edible gold glitter
1 quality vanilla buttercream
food colouring: green
piping bag
startip #9
gold, silver and green cachous of assorted sizes
Method
Pre-heat oven to 170C. Line two whole muffin trays with
green foil cupcake cases.
1.Put fruit mince and brandy in bowl and mix until
thoroughly combined. Add milk and mix until combined.
2. In separate bowl, sift together the flour, baking powder,
and ground cinnamon, nutmeg & cloves.
3. In another bowl, cream the butter for 1-2 minutes. Add
half the sugar and beat for a further 3 minutes, until the mixture is light and
fluffy and the sugar has almost dissolved.
4. Add eggs one at a time, beating for 1 minute after each
addition or until mixture is light and fluffy. 5. Add the vanilla and beat
until combined.
6. Add a third of the flour to the creamed mixture and beat
on low speed until combined.
7. Add half of the fruit mince to remaining third of the
flour mixture and beat until thoroughly combined; do not over-beat as this will
toughen the mixture.
8. Spoon mixture into cupcake cases, filling each about
three quarters.
9. Bake for 18-20 minutes or until a fine skewer inserted
comes out clean.
10. Remove cupcakes from trays immediately and cool on a
wire rack for 30 minutes before frosting.
Decorations
1. Using a small brush, paint each of the sugar stars with
egg white. Sprinkle on gold glitter.
2. Add 1/4 teaspoon green food colouring to the buttercream
and mix until an even green.
3. Pipe the frosing in a circular motion, starting around
the edge of the cupcakes to form a soft-serve ice-cream effect.
4. Place a sugar star in the center of each cupcake and
sprinkle cachous over to resemble coloured lights.
No comments:
Post a Comment