So it’s nearly here, my favourite time of year! It’s officially December and I thought I would start of with one of my favourite baking recipes which happens to go perfectly with one of my favourite Christmas teas from Teapigs, the Spiced Winter Red Tea. A sweet heavenly break from the wrapping or tree decorating!
Prep time: 20 minutes
Cooking time: 20 minutes
Makes 12 cupcakes
1 tbsp milk
150g butter (at room temperature)
150g caster sugar
150g self raising flour
Half tsp baking powder
Zest of half a small orange
45g dried cranberries, chopped
100g softened butter
150g icing sugar
2 tbsp cocoa powder
Pinch of salt
Curly Wurly Chocolate Bars (chopped into smaller sections)
Red sweet of your choice (e.g Glace cherries/ M&Ms/ Smarties)
White Writing Icing
Preheat the oven to 180C / Fan 160C / Gas 4
Method for the cakes
- Line a deep muffin tin with paper cases
- Into a mixing bowl put the eggs, caster sugar, butter, flour, baking powder, milk and orange zest.
- Beat together using an electric hand whisk.
- Stir in the cranberries and spoon into the cases.
- Bake for 18 to 20 minutes
- Leave to cool on a wire rack.
- Sieve the icing sugar into the soft butter, beat together until smooth.
- Add the pinch of salt and cocoa powder (I used Hershey’s, but you can use what takes your fancy), mix until smooth.
- Chill in the fridge for 20 minutes to firm up a little.
- Spread the icing over the cold cupcakes using a small spatula.
- Cut lengths of Curly Wurly Chocolate Bars for the antlers.
- Push the antlers into the cupcakes
- Push your red sweet of choice (cherry, Smarties or M&Ms) into the centre of each cake to make the red nose.
- Cut sultanas on each cake to make the eyes.
- Add a blob of white writing icing in the centre.
- Chill to firm (this is important, otherwise the antlers fall off!)
Disclaimer: I was sent a sample of the Teapigs Spiced Red Winter tea to try but I have since purchased some more, because it’s, well, amazing.