Here is the third and final entry of the cupcake selection box I made for Cake'n'Bake Clubs' "Fabulously Festive" meeting last December.
This recipe is perfect for last minute Christmas cakes. Most Christmas cake recipes require a lot of time and planning in advance, but this one only takes around an hour and is just as scrummy!.
Prep time: 30 minutes:
Baking time: 20 minutes
Makes around 12 cupcakes
250g dried mixed fruit
Zest and juice of 1 orange
90g soft light brown sugar
100ml Guinness (plus extra for glaze)
1tsp bicarbonate of soda
2 small eggs
150g plain flour
1 heaped tsp mixed spice
250g golden marzipan
250g ready to roll icing
Holly and berry sprinkles, to decorate
- Preheat the oven to gas mark 4 and line a bun tray with cupcake cases.
- Chop the margarine into cubes and place this in a large saucepan, with the mixed dried fruit, the zest and juice of the orange, the light brown sugar, and the porter. Begin to heat the ingredients slowly, stirring consistently until the butter melts. Once the butter has melted increase the heat under the pan until the mixture comes to the boil. Reduce the heat and allow the mixture to simmer for 15 minutes.
- Remove from the heat and allow the mixture to cool in the pan for at least 10 minutes, then stir in the bicarbonate of soda. The mixture will start to foam up, this is supposed to happen!
- Beat the eggs in a separate bowl and then stir them into the mixture a little at a time.
- Sift the flour and mixed spice into the pan and mix well until completely combined.
- Place a heaped teaspoon of the mixture into each baking case, then bake in the oven for around 20 minutes
- Remove the cupcakes from the oven and allow to rest in the tine for 5 minutes before turning onto a wire rack to cool.
- Once cool, roll out the golden marzipan to around 5mm thick, then use a cutter to cut small circles. Brush a little bit of the leftover Guinness on top of the cupcake, then place a marzipan circle on top. Once all the cupcakes are covered in marzipan, dust your work surface with icing sugar and roll out the ready to roll icing, again to around 5mm thick. Repeat the process: cut out circles, brush a little Guinness onto the marzipan and then place the icing round on top of the marzipan, pressing down slightly to make sure they stick together.
- Decorate with sprinkles or toppers as desire, then take a bite out of one of them - chefs duty :-)