They like brandy butter
Last month I got a few emails asking if I would be posting any Christmas Cupcake recipes in December. I would not be lying if I told you I am worried that I will not have enough cupcake baking opportunities in December to cover all the Christmas cupcake recipes I want to try. So I started this week. Forgive me.
These are probably the most autumny of the bunch anyway—halfway between Thanksgiving and Christmas, if there could be such a thing here in England.
Pumpkin Christmas Cupcakes
Ingredients:
250g unsalted butter
100g sugar
250g dark brown sugar
3 large eggs
300g fresh pumpkin, cooked and cooled.
250g self-raising flour
3 tablespoons dark treacle/moleasses
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Heat oven to 180c and line cupcake tin with papers. Makes 18-24 standard sized cupcakes.
Beat softened butter until fluffy, then add sugars and beat until the consistency is even. Add the eggs and continue to mix, then mix in the pumpkin until no large pieces remain. Pour treacle into the mix – not onto the beaters – and mix through.
Add dry ingredients gradually and mix until well incorporated.
Fill cupcake papers just over halfway and bake for 18 minutes, or until a chopstick comes out clean. Leave in the pan for 5 minutes, then remove to a cooling rack and cool completely before icing. They are fine just kept in the fridge overnight and iced the next morning.
Brandy Butter & Cream Cheese Frosting
250g unsalted butter
200g brandy butter (storebought or make your own)
100g cream cheese
icing sugar to taste
2 teaspoons cinnamon, plus more to dust
Let the butter and cheese come to room temperature, then cream together with the mixer. Mix in icing sugar until it is as sweet as you want it, then add the cinnamon.
Spread or pipe over cooled cupcakes, then sprinkle with cinnamon just before serving.
xlovesx
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