Spiced Christmas Cupcakes with Marzipan Frosting

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's December, which means it's time share some Christmas bakes in time for the festive season. Starting with these spiced cupcakes with a marzipan frosting.

This recipe comes from Emily Leary from her A Mummy Too website.

Let's get baking!

Ingredients:

Cupcakes:

100g caster sugar

100g soft dark brown sugar

200g salted butter

1 tsp vanilla extract

3 medium eggs

200g self-raising flour

1/2 tsp mixed spice

1/2 tsp cinnamon

2 tbsp strong black tea

2 tbsp whole milk

Frosting:

250g icing sugar

250 salted butter, softened

1/2 tsp almond extract

1 tbsp whole milk

50g white chocolate, melted

decorations of your choice

For the cupcakes, preheat the oven to 200C/180c Fan/Gas Mark 6. Line a 12-hole muffin tray with cupcake cases.

In a large bowl, add the caster sugar, brown sugar, butter and the vanilla. Beat until pale and fluffy.

Beat in the eggs.

Sieve in the flour, mixed spice and cinnamon and mix through.

Mix in the cold black tea and milk.

Divide the batter evenly between the case, I use smaller cupcake cases so I tend to use 2 muffin trays.

Bake in the oven for 18-20 minutes until slightly golden and baked through.

Allow to cool completely on a wire rack.

For the frosting, place half the icing sugar in a bowl with the butter and almond extract and beat until pale and fluffy.

Add in the rest of the icing sugar and beat again.

Beat in the milk and white chocolate, until you have a smooth frosting.

Pipe the frosting onto your cupcakes.

Finish with any festive decorations that you like.

These cupcakes were really tasty and I'd happily make them again, I'm tempted to make them again this year to take to work for my last night shift before Christmas.

I found the frosting a little thick when it came to piping but I loved the taste.

I feel like my decorations while a little time consuming, were pretty simple, I would also say the lights decoration is perfect for any Stranger Things fans.

If you want to make this yourself an want to follow the original recipe, then you can head to Emily Leary's Spiced Christmas Cupcakes with Marzipan Frosting recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Oogie Boogie Lemon Meringue Cupcakes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

What better time to share these cupcakes, as we get closer to Halloween. These are definitely the perfect Halloween bake, especially for those that are fans of The Nightmare Before Christmas.

This recipe comes from Tim Burton's The Nightmare Before Christmas The Official Cookbook & Entertainment  Guide, which is full of fun recipe's as well as party ideas.

Let's get baking!

Ingredients:

Cupcakes:

2 cups plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

10 tbsp unsalted butter, room temperature

3/4 cup caster sugar

finely grated zest of 1 large lemon

2 large eggs

1/4 tsp green gel food colouring

1 1/4 cup buttermilk

2 tbsp fresh lemon juice

Meringue Frosting:

2 large egg whites, room temperature

2/3 cup granulated sugar

1 tbsp liquid glucose/light corn syrup

1/8 tsp salt

1/4 cup water

1 tsp vanilla extract

1/8 tsp green gel food colouring

Start off by making the cupcakes, pre-heat your oven to 190C Fan/Gas Mark 5 and line 2 cupcake/muffin trays with cupcake/muffin cases.

In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.

In another bowl, with either a stand mixer or hand-held mixer, beat together the butter, sugar, and lemon zest on a medium-high speed, until light and fluffy.

Add the eggs one ant a time and beating well after each addition.

Scrape down the sides of the bowl with a rubber spatula. Then add the green food colouring, and a third of the flour mixture and mix on a low speed until blended.

Add half of the buttermilk and lemon juice and mix on a low speed until combined.

Add another third of the flour mixture, then the remaining buttermilk and mix just until blended. Add the remaining flour mixture and beat until blended.

Scrape down the sides of the bowl and give the batter a stir.

Divide the batter evenly among the prepared cases, filling them bout three-quarters full.

Bake in the oven for about 20 minutes, or until the tops are puffed and a toothpick inserted into the center comes out clean.

When baked, remove from oven and allow to cool for 10 minutes in the tin, then let cool completely on a wire rack. Allow to cool for at least 1 hour.

Once your cupcakes are cool move on your meringue frosting.

In a heatproof bowl, whisk together the  egg whites, sugar, liquid glucose/corn syrup, salt and water.

Set the bowl over barely simmering water in a saucepan. Using an electric hand-held mixer, beat on a medium-high speed to stiff peaks, about 5 minutes.

Remove the bowl from over the water and continue to beat until the mixture cools, about 2 minutes.

Add the vanilla ad food colouring and beat until blended. I did forget to take a picture of the end of beating, hence an empty bowl.

Transfer the frosting to a large piping bag fitted with a 1/2-inch round tip. Pipe an Oofie Boogie blob of frosting onto each cupcake. Add 2 mini chocolate chips for eyes.

Serve at once or refrigerate for up to 1 day before serving.

These were easy to make but, they did get a little messy, especially with the meringue frosting.

They tasted really nice and I'd happily bake them again.

They really are perfect as a Halloween treat or even part of the dessert table at a Halloween party.

If you would like make this recipe for yourself as well as any of the other Nightmare Before Christmas recipes then you can find this book on both Waterstones and Amazon, as well as any other book stores etc.

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye